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SQUID WITH SAFFRON SAUCE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ea Large squid (about 2 pounds)
1 T Extra virgin olive oil
1 ea Small onion, chopped
1 ea Garlic clove, minced
2 ea Egg yolks
1/2 c Freshly grated Parmesan chee
1/4 lb Smoked ham, diced
1/2 c Fresh white bread crumbs
1 x Coarse salt to taste
1 x Freshly ground pepper to tas
2 T Chopped parsley leaves
-----FOR THE SAFFRON SAUCE-----
1 T Olive oil
1 ea Small onion, chopped
1 ea Garlic clove, minced
1 c Chopped, peeled tomatoes,
1 x Canned Italian or fresh
1 c Dry white wine
1 t Crumbled saffron threads
1 ea Bay leaf
1 t Dried thyme
1/2 t Dried oregano
1 x Coarse salt to taste
1 x Freshly ground pepper to tas
2 T Chopped Italian parsley leav
Rice and a green vegetable go with this dish.
1. 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.
2. In a mixing bowl, combine the egg yolks, Parmesan, ham, bread
crumbs, salt, pepper, and parsley. Add the tentacles and mix
thoroughly.
3. Stuff the squid with the mixture and close the openings securely
with a toothpick.
4. 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.
5. 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.
From: JUDY HAIGHT
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