Recipe courtesy of Michael Lomonaco
Save Recipe Print
Level:
Easy

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Hot Wieners Rhode Island Style

Recipe courtesy of Guy Fieri

Garlic Mushrooms Tapas-Style

Stuffed Calamari, Sicilian Style

Recipe courtesy of Nancy Mangiapane

Lucca Style Roasted Olives

Recipe courtesy of Michael Chiarello

Calamari "Noodles" with Black Olives and Arugula

Recipe courtesy of Anne Burrell

Tapas-Style Pepper-Steak "Parfaits" (Small Plates, Big Taste)

Recipe courtesy of American National CattleWomen, Inc.|Deborah Biggs

Two-Minute Calamari, Sicilian Lifeguard Style

Recipe courtesy of Mario Batali

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.