0.0 – 0 reviews • Squid Recipes
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Prep: |
30 min |
| Cook: |
45 min |
| Yield: |
6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
375 |
| Total Fat |
12 g |
| Saturated Fat |
6 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
48 g |
| Cholesterol |
400 mg |
| Sodium |
933 mg |
