Marinated Squid and Fennel

1. 1

   In a large saucepan of boiling water cook the squid with the lemon juice for 45 seconds (the water probably will not return to a boil in this time), drain it in a colander, and refresh it under cold water.

2. 2

   In a large bowl whisk together the vinegar, the oregano, the fennel seeds, the garlic, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

3. 3

   Add the squid and the fennel or celery, combine the mixture well, and let it marinate, covered and chilled, for at least 4 hours to allow the flavors to develop.

4. 4

   The marinated squid may be made 1 day in advance and kept covered and chilled.

5. 5

   Serve the marinated squid with the pita wedges.

6. 6

   Pull the head and body of the squid apart, cut off the tentacles just below the eyes, and reserve the tentacles and body sac.

7. 7

   Discard the transparent quill from inside the body sac, rinse the body sac well, and peel off the purple membrane covering it.

8. 8

   Pull off the flaps gently from the body sac to avoid tearing the sac and reserve them.

* Per serving · 4 servings · Values may vary.

No additional tips available.