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Braised squid with fennel & tomatoes

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braised squid with fennel tomatoes 1

Ingredients

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

Direction

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.

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.

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).

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