Slice the squid cross-wise into rings, like onion rings.
Heat two tablespoons of olive oil in a sauté pan and fry the squid, tossing occasionally, for about 5 minutes.
Remove the squid, and set aside.
Add another tablespoon of olive oil to the pan and sauté the onions until soft, but not coloured.
Add the tomatoes, garlic, and pepperoncino, and cook 10 minutes.
Return the squid to the pan, and add the wine, bay leaf, thyme, and saffron.
Season with salt and pepper.
Cover, and simmer until the squid is tender, about 40 minutes.
Remove the hot pepper (if you can find it!) and the bay leaf.
Stir in the olives and lemon zest and continue to cook uncovered to reduce the juices, about 10 minutes.
The dish should be quite sloppy, but not like a soup.
Squirt in some lemon juice.
Taste, and adjust the seasonings.
Transfer to a warm serving bowl, scatter over the parsley, and serve with crusty bread.
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