Squid Stuffed with Scallops and Shrimp in a Saffron Sauce
A bit of trouble but so yummy. You can probably cut down on the cream but using fish stock to make the filling, but why would you?
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Cooking tools:
- Food processor
- Piping bag
- Toothpick
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 24 medium squid (2 to 2½ pounds), cleaned
- ½ pound firm white fish fillets or scallops
- ½ pound shelled cooked shrimp
- 1 cup heavy cream, divided
- 2 egg whites
- 1 tablespoon butter
- 1 large tomato
- ¼ teaspoon (.1 gram) saffron threads
- 1 cup dry or semi-dry white wine
- 1 cup fish stock
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