Braised Squid with Fennel & Tomatoes

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 of parsley leaves, finely chopped
• Small bunch of dill leaves, finely chopped
• Black or white rice, to serve

For the Squid Mayo:

•  2 egg yolks
• 1 garlic clove, crushed
• ½ lemon, juiced
• 1 sachet of squid ink
• 150ml sunflower oil

Method:

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 minutes until softened and fragrant, then add the garlic and cook for 1 minute more.

2. Add the chopped tomatoes and cook down for a few minutes, then turn down the heat and add the squid. Cook gently for 3 minutes, 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 hours until the squid is tender and meaty.

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. 

Credit: Rosie Birkett