| 8 | | Large squid (about 2 pounds) |
| 1 | tb | 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 | tb | Chopped parsley leaves |
| | FOR THE SAFFRON SAUCE |
| 1 | tb | 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 | ts | Crumbled saffron threads |
| 1 | | Bay leaf |
| 1 | ts | Dried thyme |
| 1/2 | ts | Dried oregano |
| | Coarse salt to taste |
| | Freshly ground pepper to tas |
| 2 | tb | Chopped Italian parsley leav |
