Heat olive oil in a large skillet over medium heat.

Add chopped onion, green bell peppers, and minced garlic to the skillet.

Sauté the vegetables for about 10 minutes until softened.

Add seeded and chopped tomatoes and bay leaf to the skillet.

Sauté for an additional 3 minutes.

Pour in dry white wine and boil until reduced by half, approximately 4-5 minutes.

Add peeled and cubed potatoes, fish stock, and crushed saffron to the skillet.

Cook until the potatoes are tender, stirring occasionally, for about 20 minutes.

Add baby calamari (cut into 1-inch rings) to the skillet.

Simmer until the squid is cooked through, about 2 minutes.

Season the stew to taste.

Serve the stew hot over buttered noodles.