Clean and wash the squid. Cut into pieces. Heat a little oil in a casserole. Put in the squid to sweat with the fennel seeds. When the water has totally evaporated, take out the squid. In the same casserole, gently fry the finely chopped onions and garlic, then the tomatoes after skinning, seeding and dicing them. Cook for about 15 minutes. Put the squid into the casserole again. Stir. Measure the volume of rice. Pour 3 times that volume of hot water into the casserole, salt, pepper, add a hint of powdered saffron, a little Cayenne and the bouquet garni. Cover and cook over a low heat for 40 minutes. Then add the washed and drained rice, cook for a further 20 minutes. Serve very hot.
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5 1/2 lbs squid
5 onions
5 cloves garlic
5 tomatoes
1 bouquet garni
1 tsp fennel seeds
saffron
olive oil
salt, pepper
Cayenne pepper
1 lb rice
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40
mn
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60
mn
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Rice absorbs the liquid more or less according to its quality, keep an eye on the cooking.
