The Flavors of Fall

Ingredients

• 1 tbsp extra virgin olive oil
• 2 onions (about 300g/10½oz), cut into 10 wedges
• 2 garlic cloves, sliced
• 2 bay leaf
• 1 sprig thyme
• 2 pinch salt
• 2 pinches ground black pepper
• 1 pinch cayenne pepper
• 2 tsp smoked paprika
• 1½ oz tomato purée
• 14 oz canned chopped plum tomatoes
• 7 oz white wine, boiled for 30 seconds
• 14 oz squid, skin and quill removed, scored and cut in to 5cm/2in pieces
• 7 oz cooking chorizo, cut in to 3cm/1¼in pieces
• 10½ oz new potatoes, halved
• 3½ oz squid, cleaned, cut into rings
• chopped parsley