Slow Cooked Squid with Caramelised Fennel, Onions and a Lemony Parsley Dressing from the beautiful @jose_pizarro #thespanishhomekitchen #cookbook . As a very proud Portuguese, I’m a squid lover and therefore, this recipe got my attention straightaway. Onions and fennel are fried in olive oil for 10 minutes and then, vegetable stock, thyme and sliced squid are added to the pan and simmered for 40 minutes. Squid is removed from the pan and the onions and fennel continue cooking until deep golden in colour and lovely and sticky. Squid rings return to the pan just to warm through and the whole lot is served (as suggested by @jose_pizarro himself), over a slice of sourdough bread, drizzled with a dressing made of parsley, fennel fronds, grated lemon zest and juice, seasoning and olive oil. Absolute winner of a recipe or as @jose_pizarro describes it: Heaven on a plate! This is for the #rainydaybitescookbookclub first recipe challenge of the month and for this challenge, we were asked to cook any dish from this month’s book “fish chapter”. Hope you’re all having a great Sunday.