Squid with Saffron Sauce
Rice and a green vegetable go with this dish.
Yield
4 servingsPrep
30 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
squid
large, about 2 pounds |
*
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | each |
onions
small, chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | each |
egg yolks
|
*
|
| ½ | cup |
Parmesan cheese
freshly grated |
|
| ¼ | pound |
smoked ham
diced |
|
| ½ | cup |
bread crumbs
white, fresh |
|
| 1 | x |
kosher 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 |
onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| 1 | cup |
tomatoes
chopped, peeled, canned italian or fresh |
|
| 1 | cup |
white wine
dry |
*
|
| 1 | teaspoon |
saffron threads
crumbled |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | tablespoons |
italian parsley
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| 3E+1 | 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 |
*
|
| 3E+1 | 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.
