Braised squid with fennel & tomatoes recipe | Good Food

Ingredients

• 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 souschef.co.uk)
• 150ml sunflower oil