  MIROS DE RIBEIRA COLLECION PRIVADA 2201 REDSPAIN
CALAMARI AND BELL PEPPER PHYLLO WITH SAFFRON RATTES DU TOUQUET |
| Method |  Preparation : 20 mn
Cooking : 25mn
Roughly chop of the calamari rings into pieces.
Rinse the potatoes and peppers. Cut the potatoes, skin on, into rounds.
Chop up the peppers into small cubes. Fill a pot with cold water; add the saffron and the sliced potatoes. Cook for 25 - 30 minutes.
Gently fry the peppers in some olive oil in a pan.
Scald the calamari in boiling salted water for 5 minutes so that they remain tender. Drain and fry gently in a bit of olive oil until golden.
Peel and finely chop the garlic. Add to the calamari when just done.
Divide the calamari and peppers amongst the sheets of phyllo pastry and fold as you would for a crêpe. Pan fry both side for about 5 minutes in total. Dish onto a plate and arrange the drained potatoes alongside.
Note To prepare the phyllo pastry into little parcels, preheat the oven to 180°C. Grease the base of a baking dish with butter or oil, and bake for about 5 minutes.
Hint If the potatoes are cooked before the rest of this dish, leave them in the saffron water and reheat at the last minute by adding a little water.
Warning For those who have a white kitchen, beware! Saffron stains at fast with a capital F. |
| SOME TASTING NOTES | 
COMING SPOON
Wine Service Temperature : 16 - 18 °C |
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|  | |  | | EMILIE MERIENNE |  | SOMMELIERE CONSEIL
PARIS
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Wine tasting notes
The ingredients used enhance and compliment the colours and flavours of this wine. The exchange between the wine and this dish is pleasant with mutual advantages: the wine gains in freshness and the food in flavour; |
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| | | | INGREDIENTSServe 4
- 8 Ratte du Touquet potatoes
- 4T ground saffron
- 3 peppers: 1 green, 1 yellow, and 1 red
- 500g calamari rings
- 4 sheets of phyllo pastry
- 2 cloves of garlic
- Olive oil
- Salt and freshly ground black pepper
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