Spanish Squid Tapas
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
4-6
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
- Preheat the oven to 425 degrees.
- Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away.
- Add the garlic, stir, and add the olives and cook for 2 minutes.
- 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.
- Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.
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RECIPE SUBMITTED BY
I love to cook. ?Lately I have been baking a lot of bread, pizza dough and sweets. ?I have been a member for many years, and this site is where I come to for something new or old. ?I am hoping to soon add more recipes to my collection.