Mediterranean Squid on Saffron Rice

1 1/2 cups basmati rice
1/2 tsp Saffron

2 medium sized squid cleaned and sliced
400g can Chopped Tomatoes
1 tbsp tomato paste
4 anchovy fillets
1 onion finely chopped
2 cloves garlic crushed
2 tbsp olive oil
50g ripe black olives
1/2 cup white wine
1 tbsp chopped fresh marjoram
1 tbsp chopped fresh basil
1 tbsp capers in vinegar
2 tsp honey
salt & peppr

Put rice in a casserole, add saffron and 3 cups water. Cover with lid then bring to boil on high heat, reduce heat to very low and cook for 10minutes. Turn off heat, remove lid, cover with clean kitchen cloth and place cover tightly on top. Leave to steam till serving time.

Heat olive oil in a frying pan, add chopped anchovy fillets, onions and garlic and fry gently till golden. Add squid and cook for just 1 minute.  Using a slotted spoon lift the squid and transfer to a bowl. In the same pan add 1/2 cup wine and reduce till it nearly evaporates.  Add chopped tomatoes and tomato paste and cook for 15minutes.  Add honey, olives and fresh herbs and cook for futher 2 minutes.  Season with salt and pepper to taste.  Finally add back the squid rings and capers stir quickly and turn off heat.  Serve on Saffron Rice and decorate with few basil leaves.