I’m seeing more and more squid in the supermarkets and fishmongers and it’s usually reasonably priced. It can be cooked very quickly but I like this braised dish in which the squid and vegetables are cooked long and slow until they’re beautifully tender. Very easy.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 1 Hour 20 Minutes
- 600 g squid, sliced into rings (easiest to buy the tubes)
- 1 large fennel bulb, thinly sliced, any fronds reserved
- 2 garlic cloves, finely chopped
- 250 ml white wine
- 600 g salad potatoes, sliced if large
- 200 g fresh ripe tomatoes, peeled and chopped
- 1 sprig of fresh thyme
- small bunch of parsley, finely chopped
- Wash the squid well, then dry it thoroughly with kitchen paper and season with salt. Heat a tablespoon of olive oil in a large pan. When the oil is very hot, add the squid and cook it very quickly until it’s lightly coloured. Remove it from the pan and set it aside on a plate.
- Heat another tablespoon of oil in the pan and add the fennel. Cook it over a high heat for at least 5 minutes until it starts to take on some colour, then add the garlic. Cook for another minute, then tip the squid back into the dish. Pour in the wine and allow it to bubble up for a couple of minutes, then add 150 ml of water.
- Season with salt and pepper and bring the liquid to the boil. Turn down the heat and cover the pan. Leave the squid and fennel to simmer for 45 minutes, then add the potatoes and continue to cook for a further 15 minutes.
- Add the tomatoes and thyme and cook until the squid, fennel and potatoes are completely tender and the tomatoes have broken down. Serve garnished with finely chopped parsley.