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Squid With Saffron Sauce

Squid With Saffron Sauce recipe image
This elegant Italian-inspired dish features tender squid rings stuffed with a savory mixture of smoked ham, Parmesan cheese, and fresh parsley. The stuffing is bound with egg yolks and seasoned with dried thyme and oregano for a complex flavor profile. The stuffed squid is then gently simmered in a luxurious sauce made from saffron threads, dry white wine, chopped tomatoes, and garlic. The result is a deeply flavorful meal with a velvety texture and vibrant golden hue. Perfect for special dinners or when you want to impress guests with sophisticated seafood cuisine, this recipe balances the sweetness of the squid with the earthy notes of saffron and the smokiness of the ham. Serve with crusty bread to soak up the delicious sauce.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 172.4
Description
This elegant Italian-inspired dish features tender squid rings stuffed with a savory mixture of smoked ham, Parmesan cheese, and fresh parsley. The stuffing is bound with egg yolks and seasoned with dried thyme and oregano for a complex flavor profile. The stuffed squid is then gently simmered in a luxurious sauce made from saffron threads, dry white wine, chopped tomatoes, and garlic. The result is a deeply flavorful meal with a velvety texture and vibrant golden hue, perfect for special dinners.
Ingredients
  • 8 lg Squid (about 2 pounds), cleaned
  • 1/4 lb Smoked ham, diced
  • 1 small Onion, chopped
  • 1 clove Garlic, minced
  • 2 egg Yolks
  • 1/2 cup Freshly grated Parmesan
  • 1/2 cup Fresh white bread crumbs
  • 1 teaspoon Crumbled saffron threads
  • 1 cup Dry white wine
  • 1 cup Chopped tomatoes
  • 1 bay leaf Bay leaf
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried oregano
  • 2 tablespoons Chopped Italian parsley
  • 1 tablespoon Olive oil
  • to taste Coarse salt and pepper
Directions
  1. 1
    Clean the squid, ensuring the bodies are smooth and the tentacles are trimmed if necessary.
  2. 2
    In a mixing bowl, combine the egg yolks, grated Parmesan, diced smoked ham, bread crumbs, thyme, oregano, salt, pepper, and half of the chopped parsley.
  3. 3
    Stuff each squid body with the ham and cheese mixture, then close the openings securely with toothpicks.
  4. 4
    Heat the olive oil in a heavy fireproof casserole or frying pan large enough to hold the squid in a single layer.
  5. 5
    Sauté the chopped onion and minced garlic in the oil until soft and translucent, but not browned.
  6. 6
    Place the stuffed squid into the pan and add the white wine, chopped tomatoes, saffron threads, and bay leaf.
  7. 7
    Cover the pan and simmer gently for 20 minutes, basting the squid occasionally with the sauce.
  8. 8
    Uncover the pan and continue to cook for an additional 35 minutes, basting frequently to keep the squid moist.
  9. 9
    Check the seasoning and adjust with salt and pepper if needed.
  10. 10
    Remove the bay leaf and toothpicks, sprinkle with the remaining parsley, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 172.4kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 5.9g30%
Cholesterol 26.4mg9%
Sodium 463.9mg20%
Total Carbohydrate 3.6g2%
Dietary Fiber 0.4g2%
Sugars 1.3g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the squid is thoroughly cleaned and patted dry before stuffing to help the sauce adhere properly.

Do not overcrowd the pan; the squid should fit in a single layer to ensure even cooking and proper sauce reduction.

Saffron can be expensive; ensure you are using real saffron threads for the best flavor and color.

If the sauce becomes too thick during simmering, add a splash of water or additional white wine to reach the desired consistency.

Serve with crusty bread to soak up the flavorful saffron sauce.

Keywords: squid, saffron, stuffed, seafood, italian, parmesan, smoked ham, white wine, sauce, simmered, dinner, elegant, main course, garlic, onion, parsley
Read it online: https://www.chefs-mate.com/recipe/squid-with-saffron-sauce/