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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.
3
Servings
45 min
Cooking
Easy
Appetizer
Ingredients
- 1/2 kg calamari
- 1 bag of baby spinach (300 grams approximately)
- 1 clove garlic
- 2 slices of bread
- 1 egg
- Salt and Pepper
- For batching:
- Flour
- Olive oil for frying
- For the sauce:
- Some saffron strips
- 1 tsp turmeric
- 1 onion
- 2 glasses of water
- 1 tablespoon cornstarch
- 1 fish broth pill
Join me and let's see how to make Squid and spinach meatballs with saffron and turmeric sauce
Instructions:
- Prepare all the ingredients. In a blender bowl, add the calamari, spinach, and garlic cloves and mince 25 seconds at speed 5.
- Crush the bread and in a bowl mix the filling, the bread and an egg. Salt and pepper and stir well.
- 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.
- 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.
- Let it all stew together 10-15 minutes and let it eat.
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