Two Italian ways with squid (and fennel)

Given that I had the second half of the chutney to make on Sunday (before the apples started to get too old) I wanted something simple to cook for dinner. Just as well considering we didn’t end up eating until 10pm! I’d found a recipe for a lovely looking tomato, fennel and squid salad in Jamie Oliver’s Jamie’s Italy so I popped up to Illawarra Road (taking in the Marrickville Festival while I was at it) for a fennel bulb and some squid – everything else I already had. I realised when I started prepping the ingredients later that the squid were pretty huge and I’d only need to use half, hence squid part two a couple of days later…

Take four medium squid (or two large ones as I did – I bought the tubes so no gutting or cleaning required; next time I’ll be braver as it’d be nice to have the tentacles too), slice them open along one side and flatten them out. Score the inside flesh in a criss-cross pattern with a knife. Cut 200g of tomatoes (I had vine ones, but the recipe suggests cherry and plum tomatoes) into chunks and put in a big bowl along with a half a red onion, finely sliced. Pinch the ferny tops off your fennel bulb and save for later, and finely slice the fennel and add to the bowl. Add the juice of one lemon and one orange, a teaspoon of dried oregano, three tablespoons of red wine or herb vinegar, seven tablespoons of extra virgin olive oil, salt and pepper and toss together. That’s a lot of liquid so I actually eased back slightly on the vinegar and olive oil.

Cook the squid on a griddle pan (or a barbecue) so you get nice charred bits. Before putting it on (and make sure the pan is seriously hot), rub the squid with a bit of olive oil and sprinkle with salt, pepper and chili flakes on both sides. I found it quite hard to cook the squid as they need three to four minutes each side and they very quickly start to curl up, so I had to wrestle with them with two sets of tongs to try to keep them fully in contact with the pan! It might well be easier with smaller squid, I think. Once they’re cooked, slice them into wide strips on the diagonal and add to the salad, tossing everything again. Serve sprinkled with the zest of one lemon and the reserved fennel tops.

Tomato, fennel and squid salad

Tomato, fennel and squid salad

This was a lovely light, quick supper that tasted to me of Mediterranean holidays! The squid had that wonderful chargrilled flavour (and we had a house full of smoke!) and the oregano, citrus juices and the aniseed of the fennel all worked beautifully together. Mr T wasn’t too keen on the red onion and I tend to agree that the amount could be reduced a bit, but the salad does benefit from some to give it a bit of kick.

On Tuesday I used up the rest of the squid in a pasta recipe from the same book: simply, spaghetti with squid, or, far more romantically, ‘spaghetti con calamari’. Sauté, stirring often, a finely chopped fennel bulb (tops reserved, again) along with two cloves of garlic, finely sliced, and two teaspoons of fennel seeds, freshly crushed. (The smell of sweet, spicy, aniseedy fennel seeds in your mortar is divine.) Turn up the heat and add four baby squid (or two large ones) cut into rings, a finely sliced chili and a large glass of white wine and stir until the liquid is reduced by half. Now turn down to a low simmer and cook your pasta – I used fettuccini, rather than spaghetti, because that’s my favourite. I was a little worried that the squid would go hard and rubbery in the 10 minutes it takes for the pasta to cook, but it didn’t. When the pasta is done, drain and toss with the squid mixture. Remove it from the heat and add about five tablespoons of extra virgin olive oil, the reserved fennel tops and a handful of chopped flat-leaf parsley leaves (I actually forgot the parsley but it didn’t seem to matter). Toss it all together and check the seasoning. Serve sprinkled with the zest of a lemon.

Fettuccini with squid (before the pasta is added)

Fettuccini with squid (before the pasta is added)

After tasting it we squeezed over the juice of said lemon as well which really lifted it and gave it some zing. Also providing some added punch were the two chilis I included (rather than one), seeds and all. I also loved the warmth of the fennel flavour, intensified by the fennel seeds. It was so delicious and so simple and quick to make – I’ll definitely be adding this one to my week-night repertoire!

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