Braised squid with wild fennel and peas
serves
4
This elegant seafood recipe is the perfect dish to serve when entertaining at home. The crisp and bright flavours of fennel lift the salty notes of the squid while the peas add a sweet, earthy balance. This is one that's sure to impress.
This recipe is by Julieanne Blum
Ingredients (11)
- 1kg squid, with tentacles, cleaned
- 90ml extra virgin olive oil
- 1 onion, very thinly sliced
- 2 garlic cloves
- 2 fresh bay leaves
- 1 tbs tomato paste
- 200ml dry white wine
- 100ml fish stock
- 150g fresh podded peas
- 1 large stem wild fennel, picked into smaller sprigs (substitute fennel fronds)
- Lemon wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Remove tentacles from squid, and cut into approximately 6cm pieces. Cut through one side of the body of the squid until you have a large sheet, and cut this into about 6-8 rough large pieces.
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2.Heat oil in a large, deep frypan over high heat. Cook squid, in batches, for 4-5 minutes, stirring and tossing frequently, until well browned. Remove with a slotted spoon and set aside.
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3.Reduce heat to medium and add onion, garlic and bay leaves. Cook, stirring, for 5 minutes, or until onion softens. Add the tomato paste and cook, stirring, for 1 minute. Add wine, scraping base of pan with a spoon. Bring to the boil over high heat and cook for 2 minutes, or until liquid is reduced by half. Add the stock, reduce heat to medium and simmer for 5 minutes, or until sauce thickens slightly. Add the peas and cook for another 3-5 minutes, until peas are vibrant green and tender.
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4.Return squid to pan with any resting juices and most of the fennel. Toss to combine and serve topped with remaining fennel and lemon wedges.
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