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Recipe of Squid and spinach meatballs with saffron and turmeric sauce
I bring you this authentic dish to enjoy with company, then I will explain how to prepare squid and spinach meatballs with saffron and turmeric sauce.
To add something else you can add tartar sauce.
Recipe Summary
Cooking
45 min
Servings
3
Difficulty
Easy
Ingredients
Instructions
1
Step 1
Prepare all the ingredients. In a blender bowl, add the calamari, spinach, and garlic cloves and mince 25 seconds at speed 5.
2
Step 2
Crush the bread and in a bowl mix the filling, the bread and an egg. Salt and pepper and stir well.
3
Step 3
Then we'll make balls of the same size. I used the ice cream ball roller. Pass through flour and fry. Grease on absorbent paper.
4
Step 4
Then put onion to sauté. When it is soft, remove the excess oil and add a glass of water in which you have dissolved cornstarch. Add a broth pill, some saffron strips and turmeric. One more glass of water, salt to taste and let the meatballs soak in the sauce. In the end I didn't use the dye because turmeric stains a lot.
5
Step 5
Let it all stew together 10-15 minutes and let it eat.
Tips for this recipe
Here are some useful tips to perfectly prepare Squid and spinach meatballs with saffron and turmeric sauce and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
- For recipes requiring long cooking time, maintain low and steady temperature
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 45 minutes.
This recipe is designed for 3 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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