Spanish Squid Tapas

Name: 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

10 ingredients

5 steps

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

Preheat the oven to 425 degrees.
2

Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away.
3

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

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