Braised squid with fennel & tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
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- 3 tbsp olive oil
- pinch of fennel seeds
- 1 onionfinely chopped
- 1 small fennel bulbfinely chopped
- 1 green chillifinely chopped
- 1 tbsp finely chopped preserved lemon(flesh scooped out)
- 3 garlic clovesfinely chopped
- 600g tomatoeschopped
- 2 large squidcleaned and cut into rings
- 200ml white wine
- 400ml fish or chicken stock
- small bunch parsleyleaves finely chopped
- small bunch dillleaves finely chopped, plus a few fronds to serve
- black or white riceto serve
For the squid ink mayo
- 2 egg yolks
- 1 garlic clovecrushed
- ½ lemonjuiced
- 1 sachet of squid ink(available from souschef.co.uk)
- 150ml sunflower oil
Nutrition: Per serving
- kcal840
- fat48g
- saturates7g
- carbs25g
- sugars18g
- fibre11g
- protein54g
- salt1.7g
Method
step 1
Heat the olive oil in a flameproof casserole dish over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.
step 2
Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the wine and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 1½ hrs, until the squid is tender and meaty.
step 3
To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (to use within one day).
