Paella-style rice with squid, prawns & fennel

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• SquidCleaned300 g
• King prawnsHead and shell on8
• Olive oil5 tbsp
• Fennel seedsToasted1 tsp
• LemonZested and juiced1
• Garlic clovesSliced4
• OnionsFinely chopped2
• Fennel bulbHalf chopped, half sliced1
• Paella or risotto rice200 g
• White wine125 ml
• Squid ink sachets3
• Chicken or fish stock500 ml
• ParsleyChopped, to serve

1. 1

   Cut the squid into rings and add them to a mixing bowl along with the tentacles, prawns, fennel seeds, lemon juice, half of the garlic and some seasoning. Pour in 4 tbsp of the olive oil, toss, and leave to one side.

2. 2

   Heat the oven to 190°C (170°C fan). Warm the remaining oil in a wide, shallow ovenproof pan. Cook the onions and chopped fennel in the oil for roughly 10 mins, until they have softened and are just beginning to colour. Add the rest of the garlic and cook for 5 mins more.

3. 3

   Scatter the rice into the pan and stir until it starts to crackle. Add the stock, wine and squid ink and bring to a simmer, stirring gently so the ink mixes through the rice. Fold in most of the squid rings, holding back the tentacles and a handful of rings.

4. 4

   Put the pan in the oven for 25 mins. Lay the prawns on top along with the squid you held back, drizzle over the oil left from the marinade, then return to the oven for 10 mins more, until the liquid is soaked up and both the rice and the seafood are only just cooked.

5. 5

   Scatter the lemon zest, chopped parsley, sliced fennel and fennel fronds over the top. Take the pan to the table and let everyone serve themselves.