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Seared Squid With White Beans And Fennel
Ingredients
- 3 tbsp olive oil, plus extra for brushing
- 1 onion, sliced
- 3 garlic cloves, finely chopped
- 1 fennel bulb, halved lengthways and thinly sliced crossways
- 1 tsp fennel seeds, lightly crushed
- 100ml dry white wine
- 250g soaked, cooked dried white beans, such as cannellini (or 2 x 400g tins beans, drained)
- 100g tinned chopped tomatoes
- 500g squid tubes (cleaned weight – ask your fishmonger to prep it)
- Lemon wedges for squeezing
- For the parsley oil
- 3 tbsp very finely chopped freshflatleaf parsley
- 75ml extra-virgin olive oil
Chrome Extension
