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Featured Seafood Recipe | The Seafood Consumer Center | Astoria, Oregon

Featured Recipe

Saffron & Rice Stuffed Calamari


1/2 cup olive oil
3 onions, 1 finely chopped, 2 thinly sliced
1 ½ lbs squid, cleaned, bodies whole, tentacles chopped
1/4 cup short grain white rice
1/2 cup toasted pine nuts
1/2 tsp allspice
1 tsp cinnamon
1/2 tsp ground cloves
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh chopped dill
Salt & pepper to taste
2 pinches saffron, crushed
1/2 cup dried cranberries
1 cup fish stock
Juice of 2 lemons
Lemon wedges & parsley sprigs for garnish


Add 1/4 cup of the olive oil to a heavy sauté pan over medium low heat. Sweat only the chopped onion about 10 minutes or until soft. Add the chopped tentacles, rice, pine nuts, spices, parsley, dill, salt & pepper and half the saffron. Mix gently until well incorporated.

Stuff each body of the squid only one-half to two-thirds full, so as to allow the rice to expand. Close each opening by weaving a toothpick through it. Heat the remaining 1/4 cup of olive oil in a large skillet over medium heat. Sauté the stuffed bodies gently for 5-6 minutes. Remove the squid from the pan and set aside.

Reduce the heat to medium low and add the sliced onions to the same pan. Sauté slowly 15-20 minutes, until the onions are golden and soft. Add the remaining pinch of saffron, the cranberries and a pinch of salt & pepper. Place the squid on top and add the fish stock. Bring to boil, and then reduce to a simmer.

Cover and simmer 20 minutes. Uncover and cook 2-3 minutes until the juices have reduced by a third. Remove from heat, and remove the squid. Stir the lemon juice into the onion mixture, and then remove to a deep platter. Top the onions with the squid and remove the toothpicks. Garnish with lemon wedges and parsley sprigs and serve.





Serves 4-6