Stuffed calamari in saffron sauce

As you have already seen in any of our other recipes, saffron is the perfect spice to enhance the flavour of sauces and that’s why today we’re bringing you a very different and tantalising recipe for a meal at home, with which your guests will enjoy given that … who doesn’t like stuffed squid in saffron sauce?


Ingredients for stuffed calamari
  • 6 large squid
  • 1 glass olive oil
  • 2 eggs
  • 50 g hard bread softened in milk
  • 50 g peeled prawns
  • 1 onion
  • 3 garlic cloves
  • Parsley
  • 1 tablespoon breadcrumbs


Ingredients for the sauce
  • 2 tablespoons wheat flour
  • ½ glass chamomile
  • ½ fish stock cube
  • ½ glass water
  • ¾ glass white wine
  • 2 bay leaves
  • Saffron strands


Stuffed calamari in saffron sauce elaboration

Clean the 6 squid and cut the tentacles and quells off, peel off the outerskin. From the squid’s innards we’ll use everything except the squid ink.  Once the squid is prepared, clean and wash both inside and out.

Chop the garlic, onion and parsley, and then divide into two equal parts separating each part into different bowls.

In one of the bowls containing the chopped ingredients add the tentacles, quells and the squid innards, and similarly, add the two eggs, bread (already softened in milk and chopped), peeled prawns and breadcrumbs.  Then mix thoroughly the entire mixture and at the same time add salt and pepper to taste.

Stuff the squid with the mixture up to over half and close the openings securely with a toothpick to prevent the contents from spilling out. One by one lightly coat each squid in the wheat flour.

Heat the oil in a pot and then add the squid and fry until golden on both sides. Remove squid from the pot.

Now is the moment that the sauce comes into its own. In the same pot in which the squid has been fried, add a tablespoon of oil, leave to heat up and then from the other bowl add the remaining garlic, onion and parsley mince.

Once the mince has been fried, add a tablespoon of flour, after a couple of minutes add the white wine, saffron, water, chamomile, bay leaf, and half a fish stock cube.


Stir and add the squid once the mixture starts to boil. Simmer for 45 minutes, stirring occasionally so that the squid does not stick to the bottom of the pot.


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