Clean the squid by removing the heads and separating the tentacles from the pouch. Wash several times. Dry with paper towels. Chop the tentacles. In a frying pan, heat 1/2 cup of the olive oil. Add the tentacles, ham, garlic, and onion and cook for 5 minutes, stirring occasionally. Add the rice and cook, stirring, for 2 minutes. Add 2 1/2 cups of the fish stock to the rice. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove the rice from the heat and beat in the egg and Parmesan cheese. Cool. Preheat the oven to 350F. Stuff the squid with the rice mixture and close with a toothpick. Heat 1/2 cup of olive oil in a frying pan and cook the squid until golden, turning once or twice. Add the Cognac and flambÄ. Add the tomatoes, saffron, and remaining fish stock. Cover and simmer for 45 minutes. Arrange the squid on a serving platter abd keep warm. Boil the sauce hard until it reduces to 1 1/2 cups. Stir in the cream, salt and pepper and boil for 10 minutes more. Spoon the sauce over the squid. Serve with saffron rice.
@
6 squid or cuttle fish
6 oz Parma ham, chopped
1/2 cup rice
3/4 cup grated Parmesan cheese
4 cups fish stock made with bones from 2 sole, 1 onion, 6 cups water, 1 bouquet garni, 1 cup dry white wine, salt and pepper
