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    Squid with Fennel Confit and Fried Potatoes

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    Squid with Fennel Confit and Fried Potatoes

    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 4 bulbs fennel
    • 500ml olive oil, plus 2 tbsp
    • 4 small potatoes, scrubbed but not peeled
    • 450g cleaned squid, cut into small rings
    • 1 clove garlic, finely chopped
    • 3-4 tbsp finely chopped parsley


    1. Trim the fennel and quarter each bulb. Put in a large pan with enough water to almost cover. Bring up the boil, reduce to a simmer and cook, uncovered, for 40 minutes. Drain off most of the water, leaving 1cm or so in the pan, add 100ml oil and toss the fennel in it. Continue cooking until the water has evaporated and the fennel has absorbed the oil (about 10 minutes). Keep the fennel warm.
    2. Meanwhile, slice the potatoes to the thickness of a pound coin. Pat away excess moisture with a cloth. Pour the remaining olive oil into a large frying pan (the oil should be about 5mm deep) over a medium heat. Fry half the potato for 4-5 minutes each side until pale gold. Remove from the oil and drain on kitchen paper while you repeat with the remaining potato. Don't turn off the heat under the pan.
    3. When ready to serve, heat 2 tbsp oil over a high heat in another large pan. Add the squid and cook briefly, turning as needed, until it begins to caramelise. Scatter with the garlic and parsley. Remove from the heat.
    4. Put all the potato back into the hot oil in the other pan and fry for 1-2 minutes until deep gold. Drain on kitchen paper. Serve immediately with the squid and fennel. You could add steamed mangetout or broad beans.

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