🫙 From the Spice Rack
Squid with Saffron Sauce
8 Large squid (about 2 pounds) 1 T Extra virgin olive oil 1 Small onion, chopped 1 Garlic clove, minced 2 Egg yolks 1/2 c Freshly grated Parmesan chee 1/4 lb Smoked ham, diced
italianmaineasy
Ingredients8 items
Ingredients
- 8large squid (about 2 pounds)
- 1tsp extra virgin olive oil
- 1small onion, chopped
- 1garlic clove, minced
- 2egg yolks
- 1/2cup freshly grated parmesan chee
- 1/4lbsmoked ham, diced
- 1/2cup fresh white bread crumbs
Directions
- 1
8 Large squid (about 2 pounds) 1 T Extra virgin olive oil 1 Small onion, chopped 1 Garlic clove, minced 2 Egg yolks 1/2 c Freshly grated Par
- 2
Clean the squid and chop the tentacles
- 3
Heat the oil in a large frying pan and cook the onion and garlic until soft but not brown
- 4
Add the tentacles and cook for 5 minutes
- 5
In a mixing bowl, combine the egg yolks, Parmesan, ham, bread crumbs, salt, pepper, and parsley
- 6
Add the tentacles and mix thoroughly
- 7
Stuff the squid with the mixture and close the openings securely with a toothpick
- 8
Make the sauce