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Braised squid with fennel & tomatoes

A plate serving braised squid with fennel & tomatoes with a fork alongside

Braised squid with fennel & tomatoes

Name: Braised squid with fennel & tomatoes
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 2
Ingredients: 3 tbsp olive oil; pinch of fennel seeds; 1 onion finely chopped; 1 small fennel bulb finely chopped; 1 green chilli finely chopped; 1 tbsp finely chopped preserved lemon (flesh scooped out); 3 garlic cloves finely chopped; 600g tomatoes chopped; 2 large squid cleaned and cut into rings; 200ml white wine; 400ml fish or chicken stock; small bunch parsley leaves finely chopped; small bunch dill leaves finely chopped, plus a few fronds to serve; black or white rice to serve; 2 egg yolks; 1 garlic clove crushed; ½ lemon juiced; 1 sachet of squid ink (available from souschef.co.uk); 150ml sunflower oil

Rosie Birkett

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Serves 2

More effort

Prep: 10 mins

Cook: 1 hr and 40 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Impress your nearest and dearest with this deliciously decadent braised squid with fennel and tomato. It's served with rice and a fabulous squid ink mayo

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
pinch of fennel seeds
1 onion

finely chopped
1 small fennel bulb

finely chopped
1 green chilli

finely chopped
1 tbsp finely chopped preserved lemon

(flesh scooped out)
3 garlic cloves

finely chopped
600g tomatoes

chopped
2 large squid

cleaned and cut into rings
200ml white wine
400ml fish or chicken stock
small bunch parsley

leaves finely chopped
small bunch dill

leaves finely chopped, plus a few fronds to serve
black or white rice

to serve

For the squid ink mayo

2 egg yolks
1 garlic clove

crushed
½ lemon

juiced
1 sachet of squid ink

(available from souschef.co.uk)
150ml sunflower oil

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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).

Recipe from Good Food magazine, September 2017

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A star rating of 4.8 out of 5.4 ratings

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