🐙 Octopus Cream Crostini with Saffron

Name: Octopus Cream Crostini with Saffron
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 Stk Pot; 400 g Pre-cooked squid rings (frozen); 100 ml Mayonnaise; 50 ml Creme Fraiche; 1 Prise Fresh grated saffron threads; 200 g Baguette (day-old); 2 EL Olive oil; 1 TL Sweet paprika powder; 1 Stk Lemon

340 kcal · 30 min · 4 servings

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Ingredients

1 Stk Pot
400 g Pre-cooked squid rings (frozen)
100 ml Mayonnaise
50 ml Creme Fraiche
1 Prise Fresh grated saffron threads
200 g Baguette (day-old)
2 EL Olive oil
1 TL Sweet paprika powder
1 Stk Lemon

Instructions

1. Place the squid rings in a pot and cover with water. Boil them over medium heat for 15 minutes until tender. Timer = 15
2. Drain the water and let the squid drip dry. Cut the rings into very small cubes.
3. Whisk mayonnaise, creme fraiche and saffron in a bowl until smooth. Add the squid cubes and the juice of half a lemon. Stir. Place the bowl in the refrigerator.
4. Slice the baguette into 16 slices. Brush them with olive oil and bake in the oven at 200 degrees for 5 minutes until golden. Timer = 5
5. Take the cream out of the refrigerator. Stir it well again. Spread the cream on the crostons. Sprinkle paprika powder over them.
6. Serve the appetizer immediately. Enjoy.

Nutrition per serving

kcal: 340
Protein: 22 g · Fett/Fat: 14 g · Carbs: 32 g