Squid With Saffron Sauce
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Description: Stuffed squid served in a wine, saffron and herb sauce.
RecipeSource: Squid With Saffron Sauce RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * 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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