Spanish Squid Tapas

• olive oil↗1⁄4 cup

  1⁄4

• small onion, finely chopped (about 1/2 cup)↗1

  1

• garlic, chopped↗1 tablespoon

  1

• green Spanish olives, pitted, and chopped↗1⁄4 cup

  1⁄4

• saffron, stems↗1⁄4 teaspoon

  1⁄4

• tomato paste↗1 tablespoon

  1

• white wine↗1⁄2 cup

  1⁄2

• fish stock↗1⁄2 cup

  1⁄2

• lb squid, cut into rings tentacles cut in half (cleaned)↗1 lb

  1

• salt and pepper

Step-by-step instructions

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.