Slow-cooked squid with caramelised fennel, onions and a lemony parsley dressing from The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home (page 100) by José Pizarro

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Notes about this recipe

  • MT747700 on November 15, 2025

    Having no idea what "small squid" might mean. I used 1 pound of squid and the flavors combined nicely. I recommend placing the squid in a small steamer basket or cheesecloth bag within your pot, because picking the squid and vegetables apart is tedious and time-consuming. Alternatively, stew the veg, caramelize them, and then use the broth to cook fish filets separately (monkfish, cod, haddock, or even salt cod could be good). I had some Trader Joe's twisty lemon pasta on hand that worked nicely with this, but I believe that Pizarro's version will be better,

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