Feed Me That logoWhere dinner gets done
previousnext


Title: Squid with Saffron Sauce
Categories: Seafood Italian
Yield: 6 Servings

8lgSquid (about 2 pounds)
1tbExtra virgin olive oil
1smOnion, chopped
1 Garlic clove, minced
2 Egg yolks
1/2cFreshly grated Parmesan cheese
1/4lbSmoked ham, diced
1/2cFresh white bread crumbs
  Coarse salt and pepper to taste
2tbChopped parsley leaves
  FOR THE SAFFRON SAUCE
1tbOlive oil
1smOnion, chopped
1 Garlic clove, minced
1cChopped, tomatoes
1cDry white wine
1tsCrumbled saffron threads
1 Bay leaf
1tsDried thyme
1/2tsDried oregano
  Coarse salt and pepper to taste
2tbChopped Italian parsley

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.

previousnext