1. Heat olive oil in large skillet over medium heat. 2. Add onion, peppers and garlic and saute 10 minutes. 3. Add tomato and bay leaf and saute 3 minutes more. 4. Add wine and boil until reduced by half, about 4-5 minutes. 5. Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes. 6. Add squid and simmer until cooked through, about 2 minutes. 7. Season to taste. 8. Serve over buttered noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
