Squid With Saffron Sauce Food

SQUID WITH SAFFRON SAUCE

Squid with Saffron Sauce image

Provided by Moira Hodgson

Time 1h30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

8 large squid (about 2 pounds)
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
2 egg yolks
1/2 cup freshly grated Parmesan
1/4 pound smoked ham, diced
1/2 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
1/2 teaspoon oregano
Coarse salt and freshly ground pepper
2 tablespoons chopped parsley

Steps:

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.
In a mixing bowl combine the egg yolks, Parmesan, ham, breadcrumbs, 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 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.
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.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 958 milligrams, Sugar 3 grams

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