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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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tapas Ingredients:
1 tsp olive oil |
70 g onion, finely chopped (about 1/2 cup) |
8 g garlic, chopped |
30 g olives, pitted, and chopped |
1/4 teaspoon saffron, stems |
16 g tomato paste |
120 ml white wine |
115 ml fish stock |
450 g squid, cut into rings tentacles cut in half (cleaned) |
1 dash salt |
1 dash black 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.
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