Squid Potato and Olive Stew
Ingredients
- 1 pound cleaned squid, both tubes and tentacles
- 3 tablespoons olive oil, divided
- 2 medium onions, peeled and diced
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon dried oregano
- 6 cloves garlic, peeled and sliced
- 1/2 cup dry red wine
- 1/2 cup clam juice
- 1 can (32 ounces) peeled San Marzano tomatoes
- 1 1/4 pounds Idaho/russet potatoes (about 2 medium)
- 1/2 cup mixed pitted olives, rinsed, drained, dried and halved
- 6 ounces baby spinach
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