List of Ingredients
- 12 of cleaned squid
- 4 1/2 OZ. of Carnaroli rice
- 2 of eggs
- Butter
- Grated Grana Padano cheese
- Vinegar
- Flour
- Bread crumbs
- Ground saffron
- Peanut oil
- Salt
Method
Toast the rice in a pan without adding any butter or oil, then wet it with a ladle of salted boiling water, add a large pinch of saffron and cook for 16-18 minutes, adding a little bit of water at a time.
Make the rice creamy at the end by adding a pat of butter, 2 tablespoons of Grana Padano cheese, and a dash of vinegar and let cool. Separate the arms of the squid from the hoods. Fill the latter with the rice up to 1/8 inch below the edge and close the ends over the rice.
Pass the squid in flour, then in a beaten egg, then in bread crumbs, then again in egg and breadcrumbs, making sure to seal the openings well. Pass the arms in the bread crumbs or flour as well. Fry the stuffed squid and squid arms in plenty of hot oil; drain on paper towels, season with salt and serve immediately.