This is a soup that you can really enjoy on cold and rainy days or just when you want to eat something light, but full of flavor.
You can serve it as a starter or as a main course. I like to prepare this soup for special guests, because it is an elegant dish, due to the delicacy of its flavor and color, without neglecting its exquisite aroma.
Follow our video Cleaning squids to clean the squids. Once cleaned, separate 1 whole squid and cut the rest into slices, leaving the tentacles in one piece.
Cut the potato, carrot, tomato, onion, garlic and celery root into squares and boil them with half of the fish stock and the vegetable stock (follow our recipe Fish Stock) in a thick-bottomed pot. Cut the whole squid in half and add it to the pot with its tentacles. Add the bay leaf.
Let this broth cook for about 20 minutes and add the rest of the fish stock. Let cook for another 20 minutes or until the vegetables are fully cooked, constantly discarding the foam that is forming on the surface.
Discard the bay leaf and, with the submergible blender, blend the rest of the ingredients very well. Add saffron, salt and pepper.
Add the rest of the squid and cook for 15 minutes.
Serve this soup hot, decorated with some dry peperoncino flakes and some fresh thymus leaves.
By Alicia Santana
