INGREDIENTS

METHOD

For the rice: Put the rice in a bowl with plenty of water and leave for 10 minutes. Pour into a colander and rinse well. Transfer the rice to a saucepan with plenty of salted, cold water, and bring to the boil. Lower the heat to medium and simmer for 7-10 minutes, depending on the rice. As soon as it is ready, empty it into the colander and stir with a wooden spoon to make it fluffy.

For the squid: Trim and peel the fennel and cut into four. Leave the frozen 7 THALASSES squid in a colander for the liquid to drain away and then pat with kitchen paper until completely dry, or the oil will spit when you sauté it. If they are large pieces, cut them in half.

Heat the extra virgin olive oil in a wide saucepan or deep frying pan and sauté the onion over a medium heat. As soon as it is translucent, add the garlic and stir. Add the still frozen 7 THALASSES squid and the paprika and stir well, allowing the squid to start bubbling in its own juices. Let it simmer for about 10 minutes.

Add the fennel bulbs and pour over the fresh tomatoes with the chopped fennel and half a glass of water. Season with salt and pepper and cook over a medium heat until the liquids is absorbed and the sauce thickens. Serve hot on the basmati rice.

Recipe by OliveMagazine