Peel and thinly slice the ginger and shallots. Chop the coriander.
Slice the squid tubes into rings.
Put the wine in a flameproof casserole dish with the ginger, saffron and shallots. Bring to the boil, then reduce the heat and cook until reduced by half.
Add the butter, then the seafood, cover the dish with a lid and cook over low heat for 5 minutes.