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Photographed recipe: stewed flying squids in saffron sauce (totani in guazzetto allo zafferano), Italian recipe.

Back to the ingredients table

PREPARATION: "school of cuisine"

Cleanse the flying squids well and rinse carefully,  especially inside


if possible let the flying squid intact, removing only the head

 Peel and slice the onion, garlic and  potato

Fry slightly the vegetables in oil until browned. Stir well.

Add the broth ( good also water and a third of vegetable stock cube)

Stir and add the tentacles

after one minute add the body

As soon as inflated add saffron and mix well

increase the heat for condensing and stew for a minute again

Dress with the sauce at the bottom and put the bodies on. Serve hot

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