Squid Salad with Fennel
Ingredients
- Ingredients
- 12 small Cuttlefish
- 2 Fennel bulb
- 2 onions
- 3 stalks parsley
- 1 bay leaf
- ½ tsp peppercorns
- Sea salt
- olive oil
- 150 milliliters white wine
- freshly ground peppers
- juiced lemons
- 1 tsp honey
Preparation steps
Rinse squid, pat dry, trim as needed and cut into thin rings.
Peel onions, cut in half and cut into large pieces. Mix onions in a pot with parsley sprigs, bay leaf and pepper, add white wine and 300 ml (approximately 10 ounces) of water and bring to a boil. Add calamari, bring to a boil, reduce heat and simmer over low heat for 12-15 minutes. Drain, remove onion, parsley, bay leaf and pepper and mix squid with lemon juice, honey, 4 tablespoons olive oil and season with salt and pepper. Let rest for 1 hour.
Meanwhile rinse fennel, cut into quarters, and then cut into wedges. Fry in a pan with hot oil slowly until golden brown and season with salt and pepper.
Season squid salad to taste again. Arrange fennel on a plate, cover with squid salad and serve.
