Squid With Saffron Sauce Recipes

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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

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

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 WITH SAFFRON SAUCE



Squid with Saffron Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 18

8 large squid (about 2 pounds)
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
2 egg yolks
1/2 cup freshly grated Parmesan
1/4 pound smoked ham, diced
1/2 cup fresh white breadcrumbs
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped parsley Sauce
1 cup chopped tomatoes, canned Italian or fresh in season
1 cup dry white wine
1 teaspoon crumbled Spanish saffron threads
1 bay leaf
1 teaspoon thyme
1/2 teaspoon oregano
Coarse salt and freshly ground pepper
2 tablespoons chopped parsley

Steps:

  • Clean the squid and chop the tentacles. Heat the oil in a frying pan and soften the onion with the garlic without browning them. Add the tentacles and cook for 5 minutes.
  • In a mixing bowl combine the egg yolks, Parmesan, ham, breadcrumbs, salt, pepper and parsley. Add the tentacles and mix thoroughly.
  • Stuff the squid with the mixture and close the openings securely with a toothpick.
  • Make the sauce. Heat the oil in a heavy fireproof casserole or frying pan that will hold the squid comfortably in one layer and saute the onions and garlic until soft. Add the stuffed squid and the remaining ingredients. Simmer, covered, for 20 minutes, basting the squid with the sauce if necessary.
  • Uncover the squid and cook for a further 35 minutes. Correct seasoning and baste frequently. Remove the bay leaf, sprinkle the squid with parsley and serve.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 958 milligrams, Sugar 3 grams

CALAMARI FILLED WITH SHELLFISH, SAFFRON RISOTTO AND INK SAUCE



Calamari Filled with Shellfish, Saffron Risotto and Ink Sauce image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1/2 cup white wine
1 pound mussels, scrubbed and debearded
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.

BUTTER SAFFRON SAUCE



Butter Saffron Sauce image

This elegant butter sauce with a touch of saffron is both a beautiful and flavorful sauce. It is delicious served with chicken medallions and rice, or mashed potatoes.

Provided by Divinity Turley

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 7

2 shallots, finely chopped
¾ cup dry white wine
1 teaspoon white wine vinegar
¾ cup heavy cream
12 tablespoons unsalted butter, at room temperature
salt and ground black pepper to taste
¼ teaspoon saffron threads

Steps:

  • Combine shallots, white wine, and vinegar in a small, heavy-bottomed saucepan over medium heat until the liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes.
  • Remove the sauce from heat and whisk in the butter, little by little, until smooth. Season with salt and pepper to taste. Add saffron. Keep sauce warm over a double boiler until serving.

Nutrition Facts : Calories 516 calories, Carbohydrate 6.7 g, Cholesterol 152.7 mg, Fat 51.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 32.2 g, Sodium 65.9 mg, Sugar 1.3 g

SAUTéED SQUID WITH SCALLIONS AND GARLIC



Sautéed Squid With Scallions and Garlic image

Provided by Jacques Pepin

Categories     main course

Time 10m

Yield 6 servings

Number Of Ingredients 9

4 cups water
2 pounds squid, thoroughly cleaned
3 tablespoons olive oil
1 1/2 tablespoons unsalted butter
About 15 scallions, tips and damaged leaves removed, remainder cut into 1-inch pieces (about 2 1/4 cups)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 to 4 cloves garlic, peeled, crushed and chopped (1 1/2 teaspoons)
3 tablespoons chopped parsley

Steps:

  • Bring water to a boil in a saucepan. Meanwhile, cut the body of the squid lengthwise into 1/2-inch strips and the tentacles into pieces. When the water is boiling, drop the squid into the water and cook it for 30 seconds (the water will not return to the boil). Drain and set aside.
  • At serving time, divide the oil and butter between two skillets and place the skillets over high heat. When very hot, add the scallions and saute for about 10 seconds. Then add the squid, salt and pepper, and saute over high heat for 2 to 3 minutes. Mix in the garlic and parsley and divide among six plates. Serve immediately.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 371 milligrams, Sugar 1 gram, TransFat 0 grams

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Top Asked Questions

How do you cook squid with saffron?
S oak the saffron in 2 tablespoons hot water for a few minutes, then mix with the ground almonds to form a paste and add to the pan with plenty of seasoning. Simmer for 5 minutes to thicken. Set aside. Dust the squid in flour. Heat a good amount of oil in a non-stick pan and fry the squid for 2-3 minutes, turning until golden brown.
How to cook squid Meatballs on the grill?
Heat a good amount of oil in a non-stick pan and fry the squid for 2-3 minutes, turning until golden brown. Drain on paper towels. Add the squid meatballs to the sauce and heat through gently, then scatter with parsley and serve.
How do you thicken saffron and ground almonds?
S oak the saffron in 2 tablespoons hot water for a few minutes, then mix with the ground almonds to form a paste and add to the pan with plenty of seasoning. Simmer for 5 minutes to thicken. Set aside.

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