| Cleanse the flying squids well and rinse carefully, especially inside | 
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 if possible let the flying squid intact, removing only the head
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| Peel and slice the onion, garlic and potato | 
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| Fry slightly the vegetables in oil until browned. Stir well. | 
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| Add the broth ( good also water and a third of vegetable stock cube) | 
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| Stir and add the tentacles | 
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| after one minute add the body | 
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| As soon as inflated add saffron and mix well | 
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| increase the heat for condensing and stew for a minute again | 
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| Dress with the sauce at the bottom and put the bodies on. Serve hot | 
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