BABY SQUIDS WITH MUSHROOMS (CALAMARES CON SETAS)

2 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1kg / 2.2lb fresh baby squid, cut into medium sized pieces
450g / 1lb mushrooms, thickly sliced
salt and black pepper
6 saffron strands
180ml / 6fl.oz. dry white wine
2 egg yolks

Heat the oil in a large saucepan, add the onion and garlic and saute until softened.

Add the squid pieces and mushrooms, season with salt and pepper and crumble in the saffron. Stir well, then add the wine. Cover and cook gently for 10 minutes or until the squid is tender.

Just before serving, lightly beat the yolks in a small mixing bowl. Add a little of the hot cooking liquor then pour the egg mixture back into the pot and stir briefly.

Servings: 4