Calamari Filled With Shellfish Saffron Risotto And Ink Sauce Recipes

MEDITERRANEAN SQUID (CALAMARI) FILLED WITH SHELLFISH, SAFFRON RISOTTO AND INK SAUCE

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

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup white wine
1 pound mussels, scrubbed and de-bearded
1 pound clams, scrubbed
1 cup cooked, diced lobster meat
3 1/2 ounces crabmeat
Salt and freshly ground black pepper
Pinch saffron
14 ounces squid bodies, cleaned
1 onion, chopped fine
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme leaves
4 units squid ink
1/2 cup cream
Fresh herbs, as garnish

Steps:

Shellfish bouillon: 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. Drain and reserve both the water and the shellfish. 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.
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.
Sauce: In a large skillet, saute the onion, garlic, and thyme until soft, about 5 minutes.
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.
Serve the stuffed squid with the cream sauce and garnish with fresh herbs.

SQUID INK RISOTTO

Squid Ink Risotto image

Provided by Anne Burrell

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Good extra-virgin olive oil, for cooking and drizzling
1 large onion, cut into 1/4-inch dice
Kosher salt
2 cups arborio rice
1 1/2 to 2 cups dry white wine
3 to 4 cups chicken stock, kept HOT
2 tablespoons squid ink
10 ounces calamari tubes and tentacles, cleaned and tubes sliced into long strips
2 tablespoons unsalted butter
1/2 to 3/4 cup grated Parmigiano-Reggiano
Fresh chives or micro bull's blood, for garnish, optional

Steps:

Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook, letting the rice slightly stick to the bottom of the pan and scraping it off, until it sounds crackly, 3 to 4 minutes.
Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over medium-high heat, stirring continuously, until the wine has absorbed into the rice. Add the chicken stock to the pan until it covers the rice, about 4 minutes. Cook over medium-high heat, stirring continuously, until the stock has absorbed into the rice, about 6 minutes.
Repeat this process two more times with the hot chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to test how it is cooked. Add the squid ink and mix to incorporate. If the rice is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. Add the calamari and allow to cook until tender and the rice is creamy but still flows and holds its own shape, 5 to 7 minutes. When the rice is cooked perfectly, remove it from the heat.
Toss in the butter and Parmigiano-Reggiano and fold to combine. Garnish with chives or micro bull's blood if using, and a big glug of good extra-virgin olive oil.

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