• 2 pounds squid (the smaller the better)
• 3 tablespoons olive oil
• 2 large onions, minced
• 3 tomatoes (fresh or canned), quartered
• 2 garlic cloves, peeled and crushed
• 1 cup dry white wine
• bouquet garni
• 1 bay leaf
• salt
• freshly ground black pepper
• 1 teaspoon Spanish saffron (do not use the powdered kind)
• ½ cup small black olives or oil-cured large
• ¼ cup chopped Italian parsley

Rinse the squid in cold water and pat dry. Cut them into ½-inch slices with kitchen shears.

Heat 2 tablespoons of the olive oil in a large skillet and sauté the pieces of squid for 5 minutes, turning them frequently. Remove them with a slotted spoon and set aside in a bowl. Add 1 tablespoon of the olive oil and cook the onions and tomatoes slowly for 10 minutes. Put the squid back in and cook for another 5 minutes. Add the garlic, wine, bouquet garni, bay leaf, salt, pepper, and saffron (crush it between your fingers as you sprinkle it on). Cover and simmer over a low flame for 40 to 45 minutes. Add the olives and cook, uncovered, for 10 to 15 minutes. Check the seasoning and discard the bay leaf. The squid should be tender and moist.

Place the squid on a warm dish and sprinkle with parsley before serving.