Braised squid with fennel, peas, red wine and harissa
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- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
Squid is delicious when you braise it low and slow, especially in a flavourful sauce of red wine, harissa and fennel.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 fennel bulb, cored and finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1–2 tbsp harissa
- 350ml/12fl oz red wine
- 400g tin chopped tomatoes
- 500g/1lb 2oz squid with tentacles, cleaned and cut into 3cm/1in pieces
- 250g/9oz frozen or fresh peas
- 20g/¾oz flatleaf parsley, chopped
- salt and freshly ground black pepper
- 400g/14oz cooked fregola, to serve
Method
Heat the oil in a large lidded pan on a low heat, once hot add the onions, fennel, garlic, fennel seeds, ground coriander and harissa and cook for 20 minutes.
Add the wine and reduce by half, then add the tomatoes and stir in the squid.
Cover and cook slowly for 1–1½ hours on a low heat.
Season with salt and pepper to taste and stir in the peas and parsley. Serve with the fregola.
