Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 ea Large squid (about 2 pounds)
1 tb 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 tb Chopped parsley leaves

-------------------FOR THE SAFFRON SAUCE------------------------
1 tb 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 ts Crumbled saffron threads
1 ea Bay leaf
1 ts Dried thyme
1/2 ts Dried oregano
1 x Coarse salt to taste
1 x Freshly ground pepper to tas
2 tb 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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