Greek Squid Stew with Feta and Pilafi – Naomi Crisante

Ingredients

• extra virgin olive oil, as needed
• 1 large onion, finely diced
• sea salt and pepper, to taste
• 4 large cloves garlic, crushed
• 2 teaspoons fennel seeds
• 1 cup ouzo or vodka
• 750ml tomato passata
• brown sugar, if needed
• 1 kg frozen squid hoods, thawed
• 1 cup frozen peas or diced zucchini
• 1 cup roughly chopped continental parsley
• 100g feta cheese, crumbled
• FETA PILAFI
• 50g butter
• 1 tablespoon olive oil
• 1 onion, finely diced
• 2 cups long grain rice
• 1 litre chicken stock