Squid with Saffron Sauce

• 8 large squid (about 2 pounds)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 egg yolks
• 1/2 cup freshly grated Parmesan
• 1/4 pound smoked ham, diced
• 1/2 cup fresh white breadcrumbs
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons chopped parsley Sauce
• 1 cup chopped tomatoes, canned Italian or fresh in season
• 1 cup dry white wine
• 1 teaspoon crumbled Spanish saffron threads
• 1 bay leaf
• 1 teaspoon thyme
• 1/2 teaspoon oregano
• Coarse salt and freshly ground pepper
• 2 tablespoons chopped parsley

1. Clean the squid and chop the tentacles.
2. Heat the oil in a frying pan and soften the onion with the garlic without browning them.
3. Add the tentacles and cook for 5 minutes.
4. In a mixing bowl combine the egg yolks, Parmesan, ham, breadcrumbs, salt, pepper and parsley.
5. Add the tentacles and mix thoroughly.
6. Stuff the squid with the mixture and close the openings securely with a toothpick.
7. Make the sauce.
8. Heat the oil in a heavy fireproof casserole or frying pan that will hold the squid comfortably in one layer and saute the onions and garlic until soft.
9. Add the stuffed squid and the remaining ingredients.
10. Simmer, covered, for 20 minutes, basting the squid with the sauce if necessary.
11. Uncover the squid and cook for a further 35 minutes.
12. Correct seasoning and baste frequently.
13. Remove the bay leaf, sprinkle the squid with parsley and serve.

onion, clove garlic, olive oil, egg yolks, freshly grated parmesan, ham, fresh white breadcrumbs, salt, parsley sauce, tomatoes, white wine, crumbled spanish saffron threads, bay leaf, thyme, oregano, salt, parsley

Taken from cooking.nytimes.com/recipes/10294 (may not work)