I love seafood and i love pasta, so put together this is a match made in heaven!!
I have to say this is one of the best recipes i have done so far. really tasty, with a touch of anise flavour and a kick from the chilli. Cooking the squid for a long time makes it so tender.
You can have it syn free on extra easy by leaving out the olives but for 1 syn for 8 olives, it's worth throwing them in!!
I served mine with linguine, but you could have this with anything you like, even a large chunk of bread would be good, but don't forget to syn it!!!
1 lb squid cleaned and cut into rings
20 shrimp raw
1 fennel bulb thinly sliced
3 garlic cloves finely chopped
16 olives stoned (2 syns)
2 tins tomatoes
1 tbsp capers
1 tsp chilli flakes
handful fresh tarragon and basil
300 ml fish stock
pinch of sweetener
salt and pepper
Spray a large pan with frylight and fry the fennel till golden and soft, add the garlic and fry for another minute, add the stock and bring to a boil, turn down to a simmer and stir in the tomatoes, capers, chilli flakes, sweetener and olives, then add the squid, season to taste, and simmer for at least an hour, keep an eye on it to make sure it doesn't dry out, if it starts to get a bit to thick add some water.
When the squid is tender add the shrimp and cook for 5 more minutes then tear in the herbs and serve with side of choice.