CookEat Recipe
Artichoke and Sausage Soup with Squid
Artichoke, pork sausage and squid simmer with onion and saffron until tender. Lemon wedges accompany the soup.
Method
Steps
Step 1
Use 80 g trimmed raw artichoke hearts, with tough leaves and hairy choke removed; slice thinly. Chop onion and cut washed lemon into wedges. Use raw pork sausage cut into 2 cm pieces and cleaned raw squid, thawed if frozen, cut into 2 cm rings. Clean hands and utensils after handling raw meat and seafood. Use saffron threads.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion and sausage for 6–8 minutes, turning. Add artichoke, squid, saffron and 1200 ml water; bring to a boil and partially cover.
Step 3
Simmer gently for 35–45 minutes until squid and artichoke are tender. Check thick sausage pieces reach 71°C and thick squid pieces reach 74°C internally with a clean digital thermometer. Serve with lemon wedges.
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