Impress everyone with this deliciously braised seafood with tomato and aromatic fennel. It’s simple but fabulous!

Serves: 6 Prep. time: 15′ Cooks in: 40′ Ready in: 55′

600 g squids, cleaned, prepared, pat dry
3 fennel bulbs, quartered
250 ml tomato juice
1 onion, grated
1 garlic clove, grated
1/3 cup extra-virgin olive oil
salt, pepper

Step 1
Chop squids if large. In a large pan heat oil and cook garlic and onion for 1 minute. Stir in squid and simmer until water evaporates for 10 minutes, covered with lid.

Step 2
Stir in fennel, tomato juice and 1 cup water. Season with salt and pepper and cook on medium -low heat until sauce thickens, for about 30 minutes. Serve warm.

Photo: George Drakopoulos – Food styling: Tina Webb

Και η συνταγή στα ελληνικά: Καλαμαράκια με φινόκιο σε σάλτσα ντομάτας

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