Potato and Baby Squid Stew

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 green bell peppers, chopped
• 2 cloves garlic, minced
• 1 large tomato, seeded and chopped
• 1 bay leaf
• 1/2 cup dry white wine
• 1 lb potato, peeled and cut into 1 inch cubes
• 1 1/2 cups fish stock or bottled clam juice
• 1 pinch saffron thread, crushed
• 1 lb baby calamari, cut into 1 inch rings
• buttered noodles

Directions

1. 1

   Heat olive oil in large skillet over medium heat.

2. 2

   Add onion, peppers and garlic and saute 10 minutes.

3. 3

   Add tomato and bay leaf and saute 3 minutes more.

4. 4

   Add wine and boil until reduced by half, about 4-5 minutes.

5. 5

   Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.

6. 6

   Add squid and simmer until cooked through, about 2 minutes.

7. 7

   Season to taste.

8. 8

   Serve over buttered noodles.