Squid, Prawn and Saffron Stew

The perfect winter dish….this Squid, Prawn and Saffron stew is deliciously tangy, rich and hearty. Inspired by Italian flavours, the hint of saffron and other warming spices makes it a comforting bowl to tuck into on cold nights.

Saffron – the posh spice!

Delicate strands of orange red hues that always evoke a sense of decadence and indulgence in my heart. A sense of luxurious mystery that transports me to far off exotic destinations like Persia, Spain and Kashmir.

Yes Kashmir – the Paradise on Earth, so much a part of my native country yet one which feels so distant to me. The wide expanse of breathtaking saffron fields is one I dream of and the desire to experience something like this is right on top of my bucket list.

Saffron or Zaffran (as known traditionally), is no doubt precious but what’s more precious for me is a dear friend who gifts me the best saffron from Kashmir. Supriya (or S, as I sometimes call her on my blog) is a friend who truly understands what food means to me. Beyond all the pictures and recipes, she understands my passion and the meaning that this blog has in my life.

And she is also the person who gets me authentic and traditional Kashmiri recipes like this Roganjosh, which you must try out. Nothing like the ones that you would find in most Indian restaurants and takeaways.

So before heading over to the recipe, taking a moment to say a huge thanks to S, for being a wonderful friend and my foodie partner in town.

Saffron always reminds us of decadent Indian sweets or the elaborate biryani preparations. But it need not be so; the unique flavour of saffron pairs beautifully with seafood too, delicious examples of which we can find in Meditteranean and Italian cuisine.

Today’s dish is a Squid, Prawn and Saffron Stew, inspired by Italian flavours.

A rich, hearty and delicious seafood stew with fresh prawns and squid rings; this dish will make you look at saffron in a whole new light. Perfect for the weather, this warm and comforting stew has a rich tomato base, a hint of spices and the all too indulgent flavour of the saffron. And being a seafood stew, this one gets ready pretty fast which is exactly what you need for a midweek treat.

Spoon it over fragrant jasmine rice or mop it up with good quality artisan bread, this is one recipe you will want to make over and over again.

Print Recipe

Squid, Prawn and Saffron Stew

Course: Main Course

Cuisine: Mediterranean

Author: Dhanya Samuel

Ingredients

• 300 gms medium sized prawns; deshelled and deveined
• 300 gms squid rings
• 4-5 tbsp olive oil
• A generous pinch of saffron strands
• 2 medium onion; finely sliced
• 2 large garlic cloves; finely chopped
• 2 tbsp flat leaf parsley; finely chopped
• 2 dry bay leaf
• 1 large ripe red tomato; chopped
• 3-4 tbsp tomato paste
• 1 tbsp mixed peppercorns; crushed use black if mixed not available
• 1 tbsp red chilli flakes; crushed
• Salt to season
• Parsley leaves; for garnish

Instructions

• Soak the saffron strands in ½ cup warm water for at least 15 minutes.
• Heat 2 tbsp olive oil in a deep pan and add the sliced onions. Sauté for a minute or two and then add the garlic; continue to sauté till the onions are softened.
• Then add the bay leaf and chopped parsley; sauté for another minute on low heat.
• Next add the chopped tomatoes and cook on medium to high heat for about a minute; then add the tomato paste, mix well to combine and cook on low heat till the whole mixture comes together to a mushy consistency.
• Remove and keep aside.
• In the same pan, heat 2-3 tbsp olive oil and add the squid rings. Cook for a minute on high heat and then add the prawns. Continue to cook on high for another minute.
• Season with salt and add the pepper and chilli flakes.
• Next add the tomato mixture along with the soaked saffron (with water); mix well to combine.
• Add enough water for a thick stew; cook covered on low heat till the seafood is done (doesn’t take too long as seafood cooks fast).
• Garnish with parsley leaves.
• Serve warm with jasmine rice or with bread; a salad on the side would complete the dish.