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Add saffron to the warm shellfish bouillon and bring to a simmer. Fill squids (cleaned) with lobster mix and add to simmering bouillon. Cook for 5 minutes, then remove stuffed squids and set aside. Reserve bouillon.
To make the sauce, in a large skillet, saute the onion, garlic and thyme until soft, about 5 minutes. Add reserved shellfish bouillon, squid ink and cream. Boil down until reduced by one third, about 10 minutes. Strain into a small pot, then boil the sauce for another 10 minutes. Serve stuffed squid with cream sauce and garnish with fresh herbs.