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    Squid Braised with Fennel, Orange, Chilli and Red Pepper

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    Squid Braised with Fennel, Orange, Chilli and Red Pepper

    Serves: 4 as a main course

    Ingredients

    • 1 onion
    • 3-4 cloves garlic
    • 1 bulb fennel
    • 1 leek
    • 2-3 tablespoons olive oil
    • 900g squid, cleaned and sliced into rings, tentacles left whole
    • 1 teaspoon fennel seed, ground
    • 1 teaspoon coriander seeds, ground
    • 1-2 red chillies, finely chopped
    • Juice and zest of 2 oranges
    • ½ tablespoon tomato purée
    • 3-4 tablespoons of chopped fresh coriander
    • ½ bottle red wine

    Method

    1. Preheat the oven to 150°C, gas mark 4. Slice the vegetables thinly, and sweat in good olive oil in a heavy-bottomed casserole. Turn up the heat and add the squid, stirring well. Add the ground spices and chilli.
    2. Then add the orange zest and juice, the tomato purée and the fresh coriander and stir through. Add the red wine, bring to the boil, adjust seasoning, and cook in a very slow oven for about 11/2 - 2 hours. Serve with rice, pasta or croutons and an orange gremolata.

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