Stuffed calamari with squash blossoms, quinoa, topinambur and saffron
Ingredients for 4 stuffed calamari
10 squash blossoms
1 Zaffy saffron bag
150 g quinoa
Salt and pepper
Brown the shallot in the pan with 2 tbs of olive oil. Now add the sliced topinambur and potatoes and cook them for 5 minutes. Then, pour 3 glasses of water and simmer for 20 minutes. Pour more water if it dries out. Now add the saffron, stir the vegetables and cook them for two further minutes.
Blend the vegetables until you obtain a smooth cream. Add just a bit of water if the cream is too dense. Season the cream with salt and pepper.
Cook the quinoa following the instruction on the package.
Cut the squash blossoms into pieces and cook them for 60 seconds with 4 tbs of olive oil. Then, add the precooked quinoa and stir everything for two further minutes.
Wash and clean the calamari and fill them with quinoa. Close the calamari with a toothpick.
Stir for 5 minutes the calamari in the same pan where you cooked the squash blossoms together with the remaining quinoa, in this way the quinoa will become crispy.
Pour the cream on the bottom, put the calamari on it and finish with crispy quinoa.
Silvia Pozzati as photographer