Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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.

Browse by categories