Best 7 Mediterranean Squid Calamari Filled With Shellfish Saffron Risotto And Ink Sauce Recipes

SQUID INK RISOTTO

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.

SQUID INK TAGLIATELLE WITH SQUID AND WHITE WINE-TOMATO SAUCE

Steps:

• Add the olive oil, smashed garlic and red chile flakes to a large saute pan. Turn the heat to medium-high and allow the garlic to become fragrant and the oil heated. Once heated, add the tomatoes and oregano, and season with salt. Stir to combine. Cook until the tomatoes release their water, 2 to 3 minutes. Deglaze the pan with the white wine. Cook until the wine is bubbling and has begun to reduce, about 1 minute. Add the squid, stir to combine, and cook until the squid becomes opaque in color--be careful not to overcook it! Taste and adjust the seasoning as needed.
• Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and add it directly to the sauce along with about 2 tablespoons of the pasta water, some more oregano, some grated parm and a drizzle of big fat finishing oil. Gently toss to combine.
• Plate and garnish with more grated parm.

CALAMARI FILLED WITH SHELLFISH, SAFFRON RISOTTO AND INK SAUCE

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.

SOUTHAMPTON CLAMBAKE IN A CAN

Steps:

• Place the butter, white wine, garlic, tarragon and 1/4 cup parsley in the bottom of a 10-quart stockpot with insert and place the steaming insert on top. Add to the pot in the following order: potatoes, corn, reserved corn husks, lobsters, clams, shrimp, mussels, sausages, remaining 1/2 cup parsley and bacon. Cover with the lid and turn the heat on high until the liquid boils, then lower the heat and simmer on low until all the contents are cooked but not overcooked, approximately 25 minutes. Serve in the can or pour out onto a large platter. Serve with the lemons on the side.

MEDITERRANEAN SQUID WITH MUSHROOMS AND TOMATOES

Steps:

• Cut squid bodies crosswise into rings 1/2 inch thick. Divide tentacles in half if large.
• In a skillet sprayed with Pam, heat 1 tsp oil over medium-high heat; cook mushrooms and onions for 5 minutes, or until softened.
• Stir in tomatoes, olives, and oregano; cook for 1 minute longer. Remove from heat. Stir in lemon juice, olive oil, and garlic.
• In another skillet sprayed with Pam, heat remaining 1 tsp oil over high heat; cook squid for 2 minutes, or until cooked through but still tender. Transfer to a serving dish. Pour tomato-olive mixture on top of squid.
• Garnish with fresh parsley.

SQUID WITH SAFFRON SAUCE

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.

CALAMARI MEDITERRANEAN

Steps:

• In a hot saute pan add the oil, garlic and calamari.
• Saute for 1 min then add the capers, cumin, red pepper flakes, chopped ancho chili and diced tomatoes. Cook for another minute.
• Add the white wine and lime juice and then simmer for 4 minutes.
• Finish by adding the chopped parsley, salt and butter.
• Reduce until sauce thickens.
• Serve with French bread.