Squid with Saffron Sauce

Rice and a green vegetable go with this dish.

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1 hours Prep: 30 minutes Cook: 1 hours

529 calories per serving view nutrition facts

Ingredients

8	each	squid	large, about 2 pounds
1	tablespoon	olive oil, extra-virgin
1	each	onion	small, chopped
1	each	garlic clove	minced
2	each	egg yolks
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated
1/4	pound	smoked ham	diced
1/2	cup	bread crumbs	white, fresh
1	x	coarse salt	to taste
1	x	black pepper	ground, to taste
2	tablespoons	parsley leaves	chopped

For the saffron sauce
1	tablespoon	olive oil
1	each	onion	chopped
1	each	garlic clove
1	cup	tomatoes	chopped, peeled, canned italian or fresh
1	cup	white wine	dry
1	teaspoon	saffron threads	crumbled
1	each	bay leaf
1	teaspoon	thyme	dried
1/2	teaspoon	oregano	dried
1	x	coarse salt	to taste
1	x	black pepper	to taste
2	tablespoons	italian parsley	chopped

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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