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