Recipe of Squid and spinach meatballs with saffron and turmeric sauce

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

Directions

1. 1

   Prepare all the ingredients. In a blender bowl, add the calamari, spinach, and garlic cloves and mince 25 seconds at speed 5.

2. 2

   Crush the bread and in a bowl mix the filling, the bread and an egg. Salt and pepper and stir well.

3. 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. 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. 5

   Let it all stew together 10-15 minutes and let it eat.