*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -