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

1/2 c Fresh white bread crumbs

Coarse salt to taste Freshly ground pepper to tas 2 T Chopped parsley leaves

---------------------------FOR THE SAFFRON SAUCE--------------------------- 1 T Olive oil

1 Small onion, chopped

1 Garlic clove, minced

1 c Chopped, peeled tomatoes,

Canned Italian or fresh 1 c Dry white wine

1 t Crumbled saffron threads

1 Bay leaf

1 t Dried thyme

1/2 t Dried oregano

Coarse salt to taste Freshly ground pepper to tas 2 T Chopped Italian parsley leav

Rice and a green vegetable go with this dish. 1. 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. 2. In a mixing bowl, combine the egg yolks, Parmesan, ham, bread

crumbs, salt, pepper, and parsley. Add the tentacles and mix thoroughly. 3. Stuff the squid with the mixture and close the openings securely

with a toothpick. 4. 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. 5. 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. From: JUDY HAIGHT