Calamari Salad with Fennel

Ingredients

• 12 small calamari
• 2 bulbs fennel
• 2 onions
• 3 Stalks Parsley
• 1 bay leaf
• 0.5 tsp Peppercorns
• Sea salt
• olive oil
• 150 ml white wine
• pepper (ground)
• juice of one lemon
• 1 tsp Honey

Instructions

1. 1.

   Remove the tentacles from the calamari, rinse and pat dry, then slice into thin rings.

2. 2.

   Peel the onions, halve them, and cut into large pieces. Combine with parsley stalks, bay leaf, peppercorns, white wine, and about 300 ml water in a bowl; bring to a boil. Season lightly with sea salt, add the calamari, bring back to a boil, then simmer for about 12–15 minutes over low heat. Drain, remove the onion, parsley, bay leaf, and peppercorns, and return the calamari to the broth. Whisk lemon juice, honey, and 4 tbsp olive oil together; season with salt and pepper. Let rest for at least an hour.

3. 3.

   Meanwhile wash the fennel, quarter it, trim the core, and cut into slivers. In hot oil, slowly brown until golden, seasoning with salt and pepper as you go.

4. 4.

   Taste the calamari salad again and arrange the browned fennel on top before serving.