Calamari Filled with Shellfish Saffron Risotto and Ink Sauce
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
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