Squid with saffron sauce

Squid with saffron sauce
Average: 3 (2 votes)

Squid with saffron sauce ingredients

  • 8 large Squid (about 2 pounds)
  • 1 small Onion, chopped
  • 2 Egg yolks
  • -cheese
  • 1⁄2 c Fresh white bread crumbs
  • -taste
  • FOR THE SAFFRON SAUCE
  • 1 small Onion, chopped
  • 1 c Chopped, tomatoes
  • 1 t Crumbled saffron threads
  • 1 t Dried thyme
  • Coarse salt and pepper to
  • 2 T Chopped Italian parsley
  • 1 T Extra virgin olive oil
  • 1 Garlic clove, minced
  • 1⁄2 c Freshly grated Parmesan
  • 1⁄4 lb Smoked Ham, diced
  • Coarse salt and pepper to
  • 2 T Chopped parsley leaves
  • 1 T olive oil
  • 1 Garlic clove, minced
  • 1 c Dry white wine
  • 1 Bay leaf
  • 1⁄2 t Dried oregano
  • -taste

Cooking Squid with saffron sauce

1. Clean the squid and chop the tentacles.
2. Heat the oil in a large frying pan and cook the onion and garlic until soft but not brown.
3. Add the tentacles and cook for 5 minutes.
4. In a mixing bowl, combine the egg yolks, parmesan, ham, bread crumbs, salt, pepper, and parsley.
5. Add the tentacles and mix thoroughly.
6. Stuff the squid with the mixture and close the openings securely with a toothpick.
7. Make the sauce.
8. Heat the oil in a heavy fireproof casserole or frying pan that will hold the squid comfortably in one layer.
9. Sautei the onion and garlic until they are soft.
10. Add the stuffed squid and the remaining ingredients, except the parsley.
11. Simmeri, covered, for 20 minutes, basting the squid with the sauce, if necessary.
12. Uncover the squid and cook for 35 minutes longer.
13. Correct the seasoning and baste frequently.
14. Remove the bay leaf, sprinkle the squid with the parsley, and serve.

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