Slow-cooked squid, olives & preserved lemons recipe by Ben Tish

Ingredients

• 600 g plum vine tomatoes (eyed)
• 1 onion (peeled and chopped)
• 2 cloves garlic (peeled and chopped)
• 800 g fresh squid (cleaned and cut into chunks)
• 1 bunch flat leaf parsley (chopped)
• 2 tsp tomato paste
• 125 ml white wine
• 1 red chilli (chopped with seeds)
• 100 g pitted green olives
• 100 g preserved lemon (chopped)
• 2 bay leaves
• 1 tsp fennel seeds (crushed)
• Sea salt
• Black pepper
• Extra virgin olive oil (for cooking)