Braised squid with fennel & tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 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
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
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).
