Tapas style squid and olives

Yield: 4 servings

Measure Ingredient
¼ cup Olive oil
1 small Onion; finely chopped
1 tablespoon Chopped garlic
¼ cup Green Spanish olives; pitted, chopped
¼ teaspoon Saffron stems
1 tablespoon Tomato paste
½ cup White wine
½ cup Fish broth
1 pounds Clean squid; cut into rings,
Tentacles cut in half
Salt; to taste
Freshly-ground black pepper; to taste
=== SPANISH STYLE BRUSCHETTA ===
12 slices Italian or French style bread
1 Garlic clove
¼ cup Extra-virgin olive oil
1 Ripe tomato; cut in half
Salt; to taste
Freshly-ground black pepper; to taste

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. Rub the bread with the whole clove of garlic to lightly flavor the bread. Brush the bread with olive oil and place in the oven, during the final 5 minutes of cooking of the squid. Remove the squid and the bread from the oven and then immediately rub the bread with the inside flesh of the tomato in order to make the toasted bread moist with the fresh ripe tomato juices. This recipe yields 4 to 6 tasting portions. Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A42 broadcast 04-27-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

05-01-1997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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