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Squid with Saffron Sauce

 

Rice and a green vegetable go with this dish.
33

Yield

4

servings

Prep

30

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

8 each squid
large, about 2 pounds
*
15 ml olive oil, extra-virgin
1 each onions
small, chopped
1 each garlic cloves
minced
2 each egg yolks
*
118 ml Parmesan cheese
freshly grated
113.4 g smoked ham
diced
118 ml bread crumbs
white, fresh
1 x kosher salt
to taste
*
1 x black pepper
ground, to taste
*
30 ml parsley leaves
chopped
For the saffron sauce
15 ml olive oil
1 each onions
chopped
1 each garlic cloves
237 ml tomatoes
chopped, peeled, canned italian or fresh
237 ml white wine
dry
*
5 ml saffron threads
crumbled
*
1 each bay leaves
*
5 ml thyme
dried
*
2.5 ml oregano
dried
*
1 x kosher salt
to taste
*
1 x black pepper
to taste
*
30 ml 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.

Sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 52941% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 459mg 153%
Sodium 1073mg 45%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 87g
Vitamin A 15% Vitamin C 38%
Calcium 26% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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