Braised squid with fennel & tomatoes

Impress your nearest and dearest with this deliciously decadent braised squid with fennel and tomato. It's served with rice and a fabulous squid ink mayo

  • Prep:10 mins
    Cook:1 hrs 40 mins
  • Serves 2
  • More effort

Nutrition per serving

  • kcal 840
  • fat 48g
  • saturates 7g
  • carbs 25g
  • sugars 18g
  • fibre 11g
  • protein 54g
  • salt 1.7g


  • 3 tbsp 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, plus a few fronds to serve
  • black or white rice, to serve
  • 2 egg yolks
  • 1 garlic clove, crushed
  • ½ lemon, juiced
  • 1 sachet of squid ink (available from
  • 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 mins until softened and fragrant, then add the garlic and cook for 1 min more.

  2. 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.

  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. Keep leftover mayo in the fridge (to use within one day).

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