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Recipe for :

Calamar con Las Setas

A few years ago the internet was awash with groups exchanging information and discussing all sorts of subjects. One of the main areas was cooking and recipes. Unfortunately over the last couple of years contributors have fallen away and most groups are no longer active. As a source of advice and for finding new recipes they were invaluable.

One such group is called SimplySeafood, decribed as "Appetizer and Hors D'oeuvres, Chowders and Bisques, Paella's, Risotto, Pastas and more, there's nothing like eating seafood and I can never get enough recipes. Share your best, your tried and true, restaurant specialties . . . "


2 tbsp Olive Oil
1kg / 2.2 lb fresh Baby Squid, cut into medium sized pieces
450g / 1 lb Mushrooms, thickly sliced
1 Onion, chopped
1 Garlic Clove, chopped
6 Saffron Strands
Salt and Black Pepper
180ml / 6fl oz Dry White Wine
2 Egg Yolks


  • Heat the oil in a large saucepan, add the onion and garlic and sauté until softened.
  • Add the mushrooms and squid pieces, season with salt and pepper and crumble in the saffron.
  • Stir well, then add the wine. Cover and cook gently for 10 minutes or until the squid is tender.
  • Just before serving, lightly beat the yolks in a small mixing bowl. Add a little of the hot cooking liquor then pour the egg mixture back into the pot and stir briefly.
  • Serve with rice

Serves 4