Heat the oil in a paella pan or a large frying pan, fry the onions gently, do not brown. Add the squid cut into pieces, washed and well wiped. Fry over a rather high heat and as soon as the squid become firm sprinkle with the rice. Cook for 5 minutes, stir continuously. Sprinkle with the saffron, add the bay leaves and the crushed garlic and chilis. Dissolve in the tomato paste. Moisten with the wine and enough water to cover the ingredients by 1/2 inch. Add the orange rind. Salt, stir, cook over a moderate heat until the rice absorbs all of the liquid. Taste. If the rice is still crispy add a little boiling water and cover. To serve, evaporate the excess water if necessary, top the rice with olives and sprinkle with 2 tablespoons olive oil. This delicious dish can be prepared in advance and reheated in the oven.
