Squid with Saffron Sauce

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 24 ingredients

Contains GlutenEggsMilkMolluscsSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

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. 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.
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.