Tomatoes stuffed with rice and seafood
10 recipes
Calamari with seafood and saffron
ingredients
servings
6
Garlic
1 wedge
Parsley
1 sprig
Cherry tomatoes
10 unit
Celery
1 stem
Saffron
to taste
Carrots
1 half
Onions
1 unit
Coriander seeds
to taste
Cumin
to taste
Juniper berries
5 grams
White wine
100 mL
Lemons
1 unit
Leeks
1 half
Cuttlefish
3 unit
Clams
200 grams
Mussels
300 grams
Monkfish
200 grams
Norway lobster
200 grams
Semolina pasta
400 grams
first courses from Italy
Calamari with seafood and saffron
Calamari with seafood and saffron
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe delicious and full of flavor
preparation
step 1
First thing to do, perhaps most importantly, you get a great fish stock and saffron will use to finish cooking the dough and give it a pleasant taste of sea and saffron.
step 2
So first open in a pot mussels and clams with olive oil, garlic, parsley and chilli.
step 3
Also add a drop of water and gradually opening remove them and put them in a cold container so as to stop the cooking.
step 4
Peel them and filter the liquid that have lost during cooking that will be used for the broth.
step 5
Clean the prawns and use the shell along with the fish waste to achieve the comic (broth) of fish.
step 6
Then in a large pot sauté carrots, celery, leek and onion, add cumin, coriander seeds and cumin and finally the fish waste.
step 7
Sauté for good until they are well toasted so that they can release all their flavor.
step 8
Deglaze with white wine and lemon. When the alcohol has evaporated cover with cold water and the water of the mussels that have previously filtered
step 9
Continue cooking for about 30 minutes after it starts to boil
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step 10
After that, filter the broth, add some saffron pistil and set aside.
step 11
In a pot add a little oil and blanched cuttlefish cut into strips (about 1 min)
step 12
Then remove them and continue with the prawns and finally the fish that will need a few more minutes (depending on the fish).
step 13
Leave the pot where you have seared the fish on the fire and add a ladle of fish broth prepared in advance so as to pick up the flavor of the fish lightly cooked.
step 14
Now you are ready to cook the dough, so when the water boils add the pasta (remember to add salt a little less than usual for cooking pasta will be completed in the pan with the fish stock).
step 15
When miss 5-6 minutes to cook the pasta, the heated pan with a ladle of broth and a ladle of the pasta cooking water
step 16
Pass the pasta from the pot where she was cooking in the pan in which the cooking will end
step 17
Continue cooking, adding more if necessary fish stock, always kept on the boil
step 18
Then add the fish and mussels, when there are 1-2 minutes to finish cooking, being careful not to overcook the pasta and leave a little soupy
step 19
When it is ready, remove from heat, add a little olive oil and parsley and stir.
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