Tapas Style Squid and Olives

  • 1/4 cup olive oil
  • 1 small onion, finely chopped, about 1/2 cup
  • 1 tablespoon chopped garlic
  • 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 broth
  • 1 pound clean squid cut into rings, tentacles cut in half
  • Salt and pepper
  • 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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