Best 2 Calamari Filled With Shellfish Saffron Risotto And Ink Sauce Recipes
Welcome to a culinary journey that takes you to the depths of the ocean's flavors with our tantalizing Calamari Filled with Shellfish, Saffron Risotto, and Ink Sauce. This exquisite dish is a symphony of textures and tastes, featuring tender calamari stuffed with a medley of succulent shellfish, nestled atop a vibrant saffron risotto, and enveloped in a rich, umami-packed ink sauce.
Our culinary adventure begins with the Calamari Stuffed with Shellfish, where plump calamari tubes are expertly cleaned and filled with a delightful mixture of shrimp, scallops, and mussels, ensuring every bite is a burst of briny goodness. These stuffed delights are then lightly seared to perfection, creating a crispy exterior that contrasts beautifully with the tender, succulent interior.
Next, we embark on a risotto-making expedition, crafting a vibrant and aromatic Saffron Risotto. Arborio rice is patiently simmered in a flavorful broth infused with saffron, lending it a vibrant golden hue and a delicate floral aroma. The creamy texture of the risotto provides a luxurious backdrop for the briny seafood flavors that permeate the dish.
Finally, we unveil the Ink Sauce, a culinary masterpiece that captures the essence of the ocean. Squid ink, a natural pigment derived from squid, lends the sauce its distinctive black color and briny, slightly sweet flavor. This velvety sauce envelops the calamari and risotto in a rich, umami-laden embrace, creating a harmonious and unforgettable gastronomic experience.
So, prepare to tantalize your taste buds and delve into the depths of culinary excellence with our Calamari Filled with Shellfish, Saffron Risotto, and Ink Sauce. This extraordinary dish will undoubtedly leave you craving for more, making it a perfect centerpiece for your next special occasion or a memorable meal to share with loved ones.
MEDITERRANEAN SQUID (CALAMARI) FILLED WITH SHELLFISH, SAFFRON RISOTTO AND INK SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
RHODE ISLAND CALAMARI
Steps:
- Heat canola oil in a deep pot to 350 degrees F.
- In a skillet over high heat, combine olive oil, butter, pepperoncini and onion. Saute until lightly caramelized, then add garlic and cook until tender. Deglaze with white wine and cook until slightly reduced. Add the clam juice, red pepper, and lower heat to a simmer.
- Core out bread and lightly toast the bread bowl. Set aside.
- In a medium bowl, mix cornstarch, flour, seasoning salt and cayenne. Toss calamari in flour and shake off excess.
- Fry calamari in oil until golden brown and crispy. Toss fried calamari with the sauce and pour into the toasted bread bowl. Garnish with Roma tomatoes and scallions.
Tips:
- Clean the calamari thoroughly: Remove the head, fins, and entrails. Make sure to remove the ink sac carefully to avoid staining the meat.
- Use a variety of shellfish: This recipe calls for shrimp, mussels, and clams, but you can use any type of shellfish you like. Just make sure they are all fresh and cooked properly.
- Cook the risotto al dente: The rice should be cooked through but still have a slight bite to it. If you overcook the rice, it will become mushy.
- Use a good quality saffron: Saffron is a key ingredient in this dish, so it is important to use a good quality saffron. Look for saffron that is a deep red color and has a strong aroma.
- Make the ink sauce ahead of time: The ink sauce can be made up to 2 days ahead of time. This will give the flavors time to develop.
Conclusion:
Calamari stuffed with shellfish, saffron risotto, and ink sauce is a delicious and impressive dish that is perfect for a special occasion. The calamari is tender and flavorful, the risotto is creamy and rich, and the ink sauce adds a touch of elegance and sophistication. If you are looking for a seafood dish that is sure to impress your guests, this is the one for you.
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