Calamari Filled with Shellfish, Saffron Risotto and Ink Sauce

Recipe courtesy of Jacques Le Divellec

Watch how to make this recipe.

Calamari Filled with Shellfish, Saffron Risotto and Ink Sauce

Name: Calamari Filled with Shellfish, Saffron Risotto and Ink Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
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

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Level: Intermediate
Total: 1 hr 15 min

Prep: 30 min
Cook: 45 min

Yield: 6 servings

Level: Intermediate
Total: 1 hr 15 min

Prep: 30 min
Cook: 45 min

Yield: 6 servings

Ingredients

Seafood Bouillon:

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

Sauce:

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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chef Jacques Le Divellec, Hotel Villa Magna, Madrid, Spain

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Calamari Filled with Shellfish, Saffron Risotto and Ink Sauce

Seafood Bouillon:

Sauce:

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