Sauce

• 2 tablespoons olive oil
• 3 medium-sized onions, chopped
• 4 fresh tomatoes, or

Heat the olive oil in a Doufeu or a large cast-iron pan, then add the stuffed squid. Cook for 5 minutes over a medium flame, reduce the heat and turn the squid over with a pair of tongs. Add the onions, tomatoes, wine, bay leaves, savory, thyme, saffron, and salt and pepper. Simmer, covered, for 20 minutes, then remove the cover and cook, uncovered, for 35 minutes. Check the seasonings (this di