Potato And Baby Squid Stew

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 green bell peppers, chopped
• 2 cloves garlic, minced
• 1 large tomatoes, seeded and chopped
• 1 bay leaf
• 1/2 cup dry white wine
• 1 lb potato, peeled and cut into 1 inch cubes
• 1 1/2 cups fish stock or 1 1/2 cups bottled clam juice
• 1 pinch saffron thread, crushed
• 1 lb baby calamari, cut into 1 inch rings
• buttered noodles

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.

olive oil, onion, green bell peppers, garlic, tomatoes, bay leaf, white wine, potato, fish stock, saffron thread, baby calamari, buttered noodles

Taken from www.food.com/recipe/potato-and-baby-squid-stew-61820 (may not work)