Marinated Squid And Fennel Recipes

BRAISED SQUID WITH FENNEL & TOMATOES

Steps:

• 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 mins until softened and fragrant, then add the garlic and cook for 1 min more.
• Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, 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 hrs, until the squid is tender and meaty.
• 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. Keep leftover mayo in the fridge (to use within one day).

MARINATED SQUID AND FENNEL

Steps:

• In a large saucepan of boiling water cook the squid with the lemon juice for 45 seconds (the water probably will not return to a boil in this time), drain it in a colander, and refresh it under cold water. In a large bowl whisk together the vinegar, the orégano, the fennel seeds, the garlic, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the squid and the fennel or celery, combine the mixture well, and let it marinate, covered and chilled, for at least 4 hours to allow the flavors to develop. The marinated squid may be made 1 day in advance and kept covered and chilled. Serve the marinated squid with the pita wedges.
• To clean squid:
• Pull the head and body of the squid apart, cut off the tentacles just below the eyes, and reserve the tentacles and body sac. Discard the transparent quill from inside the body sac, rinse the body sac well, and peel off the purple membrane covering it. Pull off the flaps gently from the body sac to avoid tearing the sac and reserve them.

MARINATED SQUID

Steps:

• Combine the lemon grass, chili flakes, lemon and lime juices, ginger and 1 teaspoon of the olive oil in a large glass or ceramic bowl. Pour half of this vinaigrette into a small bowl. Refrigerate. Blanch the squid in boiling salt water for 1 minute. Drain. Rinse under cold running water until chilled and add to the vinaigrette. Cover and refrigerate overnight.
• Drain the squid. Set aside. Pour the reserved vinaigrette into a large glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the squid, peppers, scallions and coriander. Toss to combine. Divide the lettuce between 4 plates. Top with the salad and serve immediately.

HERB-MARINATED SQUID

Steps:

• Bring 1 1/2 cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat. Add squid and onion. Cover and simmer 15 minutes. Add 1/4 cup minced parsley and rosemary. Cover and simmer until squid is tender, about 10 minutes. Transfer mixture to large jar. Add vinegar, garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.)
• Preheat broiler. Brush baguette slices with 2 tablespoons oil. Broil until golden, watching closely to avoid burning. Drain squid mixture. Discard rosemary sprigs, garlic and bay leaf. Transfer squid mixture to medium bowl. Season to taste with salt and pepper. Drizzle with additional olive oil, if desired, and sprinkle with parsley. Serve with toasted baguette slices.