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