Mediterranean Squid (calamari) filled with Shellfish, Saffron Risotto and Ink Sauce

Name: Mediterranean Squid (calamari) filled with Shellfish, Saffron Risotto and Ink Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams clams, scrubbed; 99 grams crabmeat; 118 milliliters cream; 6 servings Fresh herbs, as garnish; 1 Tbsp chopped fresh thyme leaves; 1 Tbsp chopped garlic; 237 milliliters cooked, diced lobster meat; 454 grams mussels, scrubbed and de-bearded; 1 onion, chopped fine; 1 pinch Pinch saffron; 6 servings Salt and freshly ground black pepper; 397 grams squid bodies, cleaned; 4 units squid ink; 118 milliliters white wine

Mediterranean Squid (calamari) filled with Shellfish, Saffron Risotto and Ink Sauce might be just the hor d'oeuvre you are searching for. Watching your figure? This pescatarian recipe has 251 calories, 27g of protein, and 10g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up units squid ink, thyme leaves, cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

Add the white wine to a saucepan and bring to a boil. When the white wine is boiling, add mussels, clams, and water to just cover, then cook until the shellfish open, about 5 to 8 minutes.

Ingredients you will need

White Wine

Shellfish

Mussels

Clams

Water

Equipment you will use

Sauce Pan

Drain and reserve both the water and the shellfish.

Ingredients you will need

Shellfish

Water

Remove the mussels and the clams from their shells - keep them separate. Discard the shells. Roughly chop the mussels and clams and combine with the lobster and crabmeat. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Crabmeat

Lobster

Mussels

Pasta Shells

Clams

Add the saffron to the warm shellfish bouillon and bring to a simmer. Fill the squids (cleaned) with the lobster mix and add to the simmering bouillon. Cook for 5 minutes, then remove the stuffed squids and set aside. Reserve the bouillon.

Ingredients you will need

Shellfish

Bouillon

Lobster

Saffron

Sauce: In a large skillet, saute the onion, garlic, and thyme until soft, about 5 minutes.

Ingredients you will need

Garlic

Onion

Sauce

Thyme

Equipment you will use

Frying Pan

Add the reserved shellfish bouillon, squid ink and cream. Boil down until reduced by 1/3, about 10 minutes. Strain onto a small pot, then boil the sauce for another 10 minutes.

Ingredients you will need

Shellfish

Sauce

Cream

Squid

Equipment you will use

Pot

Serve the stuffed squid with the cream sauce and garnish with fresh herbs.

Ingredients you will need

Cream Sauce

Fresh Herbs

Squid

Equipment

Sauce Pan

Frying Pan

Pot

Ingredients

Servings:

454grams

clams, scrubbed 99grams

crabmeat 118milliliters

cream 6servings

Fresh herbs, as garnish 1Tbsp

chopped fresh thyme leaves 1Tbsp

chopped garlic 237milliliters

cooked, diced lobster meat 454grams

mussels, scrubbed and de-bearded 1

onion, chopped fine 1pinch

Pinch saffron 6servings

Salt and freshly ground black pepper 397grams

squid bodies, cleaned 4

units squid ink 118milliliters

white wine

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.