Braised squid with fennel and tomatoes

• olive oil↗3 tbsp tbsp
• fennel seedspinch of
• onion↗1

  finely chopped

• small fennel bulb1

  finely chopped

• green chilli↗1

  finely chopped

• preserved lemon1 tbsp tbsp

  (pulp removed), finely chopped

• garlic cloves↗3

  finely chopped

• tomatoes↗600g g

  chopped

• large squid2

  cleaned and sliced into rings

• white wine↗200ml ml
• fish or chicken stock400ml ml
• parsley↗small bunch

  leaves finely chopped

• dill↗small bunch

  leaves finely chopped, plus a few sprigs for serving

• black or white rice

  for serving

• egg yolks↗2
• зубчик часнику↗1

  подрібнений

• лимон↗½

  вичавлений сік

• чорнило кальмара↗1 sachet of

  (доступне на souschef.co.uk)

• соняшникова олія↗150ml

Step-by-step instructions

1. 1

   Heat olive oil in a fire‑proof pot over medium‑high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 minutes, until soft and fragrant, then add the garlic and cook for another minute.

2. 2

   Add the chopped tomatoes and simmer for a few minutes, then reduce the heat and add the squid. Cook gently for 3 minutes, then pour in the wine and reduce the volume by half. Add the stock and herbs, bring to a gentle boil, loosely cover with baking parchment and cook for 1½ hours, until the squid is tender and meaty.

3. 3

   For the mayonnaise, whisk the egg yolks, garlic, lemon juice and a pinch of salt until smooth, then add the squid ink and whisk again. Slowly incorporate the oil until you obtain a thick, silky mayonnaise. Serve the squid with rice and a spoonful of the mayonnaise, garnished with dill sprigs. Keep any leftover mayonnaise in the fridge (use within one day).