maltatoday | SUNDAY • 7 NOVEMBER 2021
10
FOOD
Stuffed calamari
with saffron wild rice
Sean Gravina makes a simple dish of stuffed
calamari. His stuffing consists of wild rice,
saffron and peppers and makes an impressive
main course | Serves 4
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
gourmettoday.recipes
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• 8 calamari tubes
• 20 clams
• 125ml white wine
• 500ml prawn stock
• 100g unsalted butter
• 1 onion, peeled and finely
chopped
• 1 red pepper, deseeded
and diced
• 1 green pepper deseeded
and diced
• 100g mixed basmati with
wild rice, soaked over
night in cold water
• Pinch of saffron strands
• 2 free-range egg yolks
• 4 medium squid, cleaned
• 2 garlic cloves, peeled and
finely chopped
• 1 shallot, peeled and fine-
ly chopped
• 1 small bunch of flat leaf
parsley, finely chopped
• Vegetable oil
• Salt and pepper
INGREDIENTS METHOD
1. Scrub the clams well, then put them in a
large pan with the white wine.
2. Cover and steam the clams for a few
minutes until just done – discard any that
haven't opened.
3. Pick out the meat from the shells and set
aside.
4. Add the cooking juices from the pan to the
prawn stock.
5. Preheat the oven to 200˚C.
6. Melt half a tablespoon of the butter in a
heavy-based pan that goes into the oven
and gently cook the chopped onion and
diced peppers until tender.
7. Add the rice and stir until it is all coated
with the butter, then pour in 200ml of the
prawn stock.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
