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away and most groups are no longer active.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.
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
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
the oil in a large saucepan, add the onion and garlic
and sauté until softened.
the mushrooms and squid pieces, season with salt and
pepper and crumble in the saffron.
well, then add the wine. Cover and cook gently for
10 minutes or until the squid is tender.
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