Squid with saffron sauce

6 servings

Ingredients

Quantity Ingredient
8 larges Squid (about 2 pounds)
1 tablespoon Extra virgin olive oil
1 small Onion, chopped
1 Garlic clove, minced
2 Egg yolks
½ cup Freshly grated Parmesan cheese
¼ pounds Smoked ham, diced
½ cup Fresh white bread crumbs
Coarse salt and pepper to taste
2 tablespoons Chopped parsley leaves
FOR THE SAFFRON SAUCE
1 tablespoon Olive oil
1 small Onion, chopped
1 Garlic clove, minced
1 cup Chopped, tomatoes
1 cup Dry white wine
1 teaspoon Crumbled saffron threads
1 Bay leaf
1 teaspoon Dried thyme
½ teaspoon Dried oregano
Coarse salt and pepper to taste
2 tablespoons Chopped Italian parsley

Directions

Clean the squid and chop the tentacles. Heat the oil in a large frying pan and cook the onion and garlic until soft but not brown.

Add the tentacles and cook for 5 minutes. In a mixing bowl, combine the egg yolks, Parmesan, ham, bread crumbs, salt, pepper, and parsley. Add the tentacles and mix thoroughly.

Stuff the squid with the mixture and close the openings securely with a toothpick. Make the sauce. Heat the oil in a heavy fireproof casserole or frying pan that will hold the squid comfortably in one layer. Saute the onion and garlic until they are soft. Add the stuffed squid and the remaining ingredients, except the parsley.

Simmer, covered, for 20 minutes, basting the squid with the sauce, if necessary.

Uncover the squid and cook for 35 minutes longer. Correct the seasoning and baste frequently. Remove the bay leaf, sprinkle the squid with the parsley, and serve.

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