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Squid with Saffron Sauce


8 lg squid (about 2 pounds)
1 T Olive oil
1 sm Onion; chopped
1 Garlic clove; minced
2 Egg yolks
½ c Parmesan; grated
¼ lb Prosciutto; diced
1&frac2 c Bread crumbs, fresh
Salt, kosher; to taste
Pepper; to taste
2 T parsley, fresh; chopped

Saffron Sauce:
1 T Olive oil
1 sm Onion; chopped
1 Garlic clove; minced
1 c Tomato, Italian; chopped
& peeled
1 c dry white wine
1 ts crumbled saffron threads
1 bay leaf
1 ts Thyme, dried
½ ts Organo, dried
Salt, kosher; to taste
Pepper; to taste
2 T Italian parsley; chopped


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. In a mixing bowl, combine the egg yolks, Parmesan, ham, bread crumbs, 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. Saut 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. 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.

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