Spanish Squid Tapas

Ingredients

• 1/4 cup olive oil
• 1 small onion, finely chopped (about 1/2 cup)
• 1 tablespoon garlic, chopped
• 1/4 cup green Spanish olives, pitted, and chopped
• 1/4 teaspoon saffron, stems
• 1 tablespoon tomato paste
• 1/2 cup white wine
• 1/2 cup fish stock
• 1 lb squid, cut into rings tentacles cut in half (cleaned)
• salt and pepper

Directions

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away.

3. 3

   Add the garlic, stir, and add the olives and cook for 2 minutes.

4. 4

   Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.

5. 5

   Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.