Braised Squid With Fennel & Tomatoes

Braised Squid With Fennel & Tomatoes

6TH MARCH 2020

Impress your nearest and dearest with this deliciously decadent braise squid with fennel and tomato. 



- 3tbsp 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

- 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 

- 150ml sunflower oil


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 te 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