Squid in Ink and Wine.
- 2 onions
- 2 cloves garlic
- olive oil
- 1 teaspoon fennel seeds
- 2 bayleaves
- 2 squid
- 1 glass dry, white or red wine
- 1 tin chopped tomatoes
- Pull off fins and outer skin from squid.
- Slit the mantle and open it out. The ink sac is the silvery bag about the size of a little finger. Remove the sac from each squid, place them in a small sieve over a bowl and mash them with a spoon. Wash the ink through the sieve with a mug of cold water.
- Cut off the tentacles just in front of the eyes. Discard the head and insides. Slice the mantle into pieces about 10mm by 30mm. Chop the tentacles into 30mm lengths.
- Soften the onions and garlic in olive oil.
- Add the fennel, bay leaves, wine, squid, ink and tomatoes. Elderflower wine is ideal. If you don't have the real stuff, a shop-bought wine such as Chardonnay will do.
- Cook over a gentle heat until the sauce has thickened, and the squid is soft - at least thirty minutes.
- Remove the bay leaves.
- Serve with boiled rice.