Squid with saffron sauce
Yield: 6 servings
Ingredients:
- 8 lg Squid (about 2 pounds) 1 tb Olive oil
- 1 tb Extra virgin olive oil 1 sm Onion chopped
- 1 sm Onion chopped 1 Garlic clove minced
- 1 Garlic clove minced 1 c Chopped tomatoes
- 2 Egg yolks 1 c Dry white wine
- 1/2 c Freshly grated Parmesan 1 ts Crumbled saffron threads -cheese 1 Bay leaf
- 1/4 lb Smoked ham diced 1 ts Dried thyme
- 1/2 c Fresh white bread crumbs 1/2 ts Dried oregano Coarse salt and pepper to Coarse salt and pepper to -taste -taste
- 2 tb Chopped parsley leaves 2 tb Chopped Italian parsley
Instructions:
FOR THE SAFFRON SAUCE 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.
