Fennel and Squid in Wheat Flour Tortilla

Name: Fennel and Squid in Wheat Flour Tortilla
Prep time: 30 min
Cook time: 45 min
Total time: 5 h
Yield: 4
Cuisine: Mexican
Ingredients: 600 g squid (arms); 400 ml dry white wine; Salt; 3 bay leaves; 4 bulbs fennel (≈150 g each); 2 red onions; 4 sprigs flat‑leaf parsley; 3 tbsp olive oil; Salt; 3 pinches sweet paprika powder; black pepper (freshly ground); 1 lemon (juice); 4 wheat tortillas

Prep: 30min

| Servings: 4 | Cook: 45min

Fennel and squid in wheat flour tortilla is a recipe with fresh ingredients from the squid category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g squid (arms)
400 ml dry white wine
Salt
3 bay leaves
4 bulbs fennel (≈150 g each)
2 red onions
4 sprigs flat‑leaf parsley
3 tbsp olive oil
Salt
3 pinches sweet paprika powder
black pepper (freshly ground)
1 lemon (juice)
4 wheat tortillas

Instructions

1.
Wash the squid arms. In a pot pour the white wine and add enough salted water to just cover the squid. Season with bay leaves, bring to a boil, then simmer for about 15 minutes. Cover and let cool in the pot for approximately 4 hours. Cut the cooled squid into bite‑sized pieces.
2.
Meanwhile wash, clean, and halve the fennel. Peel and slice the red onions into rings. Wash the parsley, shake dry, and chop the leaves. Preheat a grill.
3.
Brush the fennel with olive oil and grill it together with the squid in an aluminum pan for about 15 minutes on each side. After roughly 10 minutes add the onions, seasoning with salt, paprika, and pepper.
4.
Warm the tortillas on the grill. Layer them with the grilled squid, fennel, and onions, drizzle lemon juice over the top, sprinkle parsley, and fold the tortillas around the filling.