Squid with Saffron Sauce

Name: Squid with Saffron Sauce
Yield: 4 servings
Ingredients: 8 large squid (about 2 pounds); 1 small onion, finely chopped; 1 clove garlic, minced; 1 tablespoon olive oil; 2 egg yolks; ½ cup freshly grated Parmesan; ¼ pound smoked ham, diced; ½ cup fresh white breadcrumbs; Coarse salt and freshly ground pepper to taste; 2 tablespoons chopped parsley Sauce; 1 cup chopped tomatoes, canned Italian or fresh in season; 1 cup dry white wine; 1 teaspoon crumbled Spanish saffron threads; 1 bay leaf; 1 teaspoon thyme; ½ teaspoon oregano; Coarse salt and freshly ground pepper; 2 tablespoons chopped parsley

By Moira Hodgson

Published January 16, 1982

Total Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; SQUID IS AN INEXPENSIVE TREAT

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings

8 large squid (about 2 pounds)
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
2 egg yolks
½ cup freshly grated Parmesan
¼ pound smoked ham, diced
½ cup fresh white breadcrumbs
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped parsley Sauce
1 cup chopped tomatoes, canned Italian or fresh in season
1 cup dry white wine
1 teaspoon crumbled Spanish saffron threads
1 bay leaf
1 teaspoon thyme
½ teaspoon oregano
Coarse salt and freshly ground pepper
2 tablespoons chopped parsley

Ingredient Substitution Guide

Preparation

Step 1
Clean the squid and chop the tentacles. Heat the oil in a frying pan and soften the onion with the garlic without browning them. Add the tentacles and cook for 5 minutes.
Step 2
In a mixing bowl combine the egg yolks, Parmesan, ham, breadcrumbs, salt, pepper and parsley. Add the tentacles and mix thoroughly.
Step 3
Stuff the squid with the mixture and close the openings securely with a toothpick.
Step 4
Make the sauce. Heat the oil in a heavy fireproof casserole or frying pan that will hold the squid comfortably in one layer and saute the onions and garlic until soft. Add the stuffed squid and the remaining ingredients. Simmer, covered, for 20 minutes, basting the squid with the sauce if necessary.
Step 5
Uncover the squid and cook for a further 35 minutes. Correct seasoning and baste frequently. Remove the bay leaf, sprinkle the squid with parsley and serve.