Recette de seiche à la rouille et sa sauce aïoli foodTour des recettes n°5, #34

squid

🥗Healthier: calamari

💰Cheaper: canned tuna

Canned tuna is more affordable and still offers a seafood flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for cooking.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Cumin adds flavor without the high cost of saffron.

egg yolks

🥗Healthier: aquafaba

💰Cheaper: whole eggs

Whole eggs can be used for a similar texture at a lower cost.

Clean the squid thoroughly and cut into rings.

Heat olive oil in a pan over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add squid rings and cook until opaque, about 3-4 minutes.

Pour in white wine and let simmer until reduced by half, about 5 minutes.

Add diced tomatoes, bay leaves, and season with salt, black pepper, and paprika.

Simmer for 10-15 minutes until the sauce thickens.

In a bowl, whisk together egg yolks, lemon juice, and saffron.

Gradually add the sauce to the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the pan and cook gently, stirring until thickened, about 3-4 minutes.

Remove from heat and stir in chopped parsley and cayenne pepper.

Serve warm with crusty bread.

Cooking Techniques

Spice Level:

Allergens