Recipe - Squid With Saffron Sauce

8 Large squid (about 2 pounds)
1 tablespoon Extra virgin olive oil
1 Small onion, chopped
1 Garlic clove, minced
2 Egg yolks
One half cup Freshly grated Parmesan chee
One fourth pound Smoked ham, minced
One half cup Fresh white bread crumbs
Coarse salt to taste
Freshly ground pepper to tas
2 tablespoon Chopped parsley leaves

FOR THE SAFFRON SAUCE
1 tablespoon Olive oil
1 Small onion, chopped
1 Garlic clove, minced
1 cup Chopped, peeled tomatoes,
Canned Italian or fresh
1 cup Dry white wine
1 teaspoon Crumbled saffron threads
1 Bay leaf
1 teaspoon Dried thyme
One half teaspoon Dried oregano
Coarse salt to taste
Freshly ground pepper to tas
2 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini