Squid and Olives

¼ C olive oil
1 small onion, finely chopped, about 1.2 cup
1 ½ T chopped garlic
¼ C large pitted Spanish green olives
¼ tsp saffron
1 T tomato paste
½ C white wine
½ C fish broth
1 pound cleaned squid, cut into rings, tentacles cut in half

Preheat oven to 425 degrees.
Heat the oil and add onion and cook slowly until transparent.
Add garlic and stir slightly, then add the olives and cook 2 minutes.
Stir in saffron, paste, wine and broth.
Cook for 5 minutes and transfer to an earthenware casserole.
Add squid and throw in a cork (little trick that makes rubbery seafood tender).

Bake covered for 35 to 40 minutes.
Taste and season with salt and pepper.

Serve with toasted baguette.


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