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Sous-vide Stuffed Squid and Saffron Sauce

Sous-vide Stuffed Squid and Saffron Sauce

4.0 (5 ratings)


  • 2 whole squid (approx. 250 g and 25 cm long each), cleaned and gutted, all edible parts reserved (see tip)
  • 20 g stale bread, torn in pieces
  • 5 g fresh parsley leaves
  • 10 g dry white wine
  • 2 pinches ground white pepper
  • 2 Tbsp olive oil
  • 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
  • 30 g lemon juice, freshly squeezed (see tip)
    or 1 tsp ascorbic acid powder
  • 30 g Parmesan cheese, cut in pieces (2 cm)
  • 75 g double cream
  • 2 pinches saffron threads, plus extra for garnishing

per 1 portion
881 kJ / 211 kcal
10 g
5 g
16 g
Saturated Fat
7 g
0.2 g
169 mg

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