squid and fennel kebabs

by Stevie on September 1, 2011

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We just started taking La Cucina Italiana. Our first issue arrived this past week. The magazine is gorgeous! I can’t believe that we waited so long. This is the one with the cover story on grilling steak. ‘course, you all know that we’re pesce-veggie so don’t go for that. But Italian food, being so diverse, the pages were filled with lots of other exciting non-beef recipes. I am desperate to try making my own apricot liqueur, though it must wait until I’ve a chance to snag some ripe fruit. Instead, I jumped on the recipe called spiedini di seppie e finnocchi.

squid and fennel kebabs

squid and fennel kebabs

I’ve never poached squid before, which was really cool. And I’ve never grilled fennel, either. So this was a real novelty for me. I forgot about the arugula so used Tuscan kale instead, since we’re still blessed with so much of the stuff. Perhaps I should have followed the direction about brushing the skewers with olive oil more carefully. Instead, I sort of dumped it on. The excess oil dripped into the grill and set everything on fire for a while. Uh-oh!

This was good. The fennel cooked but remained a bit crisp. The squid was really flavorful. I served this with plain jasmine rice.

prepared skewers ready for the grill

prepared skewers ready for the grill

squid and fennel kebabs

1 lb cleaned squid bodies
¼ lb cleaned squid tentacles
1 ¾ cups dry white wine
1 onion
1 clove garlic, crushed
1 sprig fresh rosemary
2 medium fennel bulbs, sliced into ¼ to 1/3 inch slices
¼ cup plus olive oil
2 tbsp chopped Italian parsley
Large bunch Tuscan kale, large stems removed, sliced coarsely
Salt and black pepper
4 wooden skewers, soaked in water about half an hour

Cut about an inch thick slice of onion and place in medium saucepan. Add wine, garlic, rosemary, squid bodies and tentacles. Add water to submerge squid. Turn on high then lower to simmer. Remove squid bodies from liquid after two minutes simmering. Let tentacles cook six minutes longer. Drain and discard onion, garlic and rosemary.

Set grill on high.

To assemble kebabs, alternately put squid and fennel slices on four skewers. Liberally salt. Sprinkle with black pepper and parsley. Brush with olive oil. Grill about 7 to 10 minutes, turning occasionally.

Meanwhile, slice remaining onion. Place in a large skillet with 1 ¾ cups water. Cook on high heat until most of the water has evaporated. Add ¼ cup olive oil, salt, black pepper and kale. Sauté until tender.

Turn sautéed kale onto a large platter. Gently place kebabs on top. Enjoy.

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{ 5 comments… read them below or add one }

Heavenly Housewife September 1, 2011 at 1:08 am

I’m not a huge squid fan, but I have to say, this is certainly a beautiful dish! Cant wait to see what other Italian delights you make!
*kisses* HH
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Sommer@ASpicyPerspective September 1, 2011 at 7:16 am

Wow that IS unique, but it sounds amazing!
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Angie's Recipes September 1, 2011 at 8:09 am

I think last time I had squid was about 20 years ago…..this looks so tempting and delicious. mmm..I need to go chill a bottle of Chablis! (p.s what other whites would you recommend besides chard. based wine?)
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OysterCulture September 3, 2011 at 8:23 pm

I love squid but would not have thought to pair it with fennel. It sounds divine. What a treat, and lucky for us you subscribed to the magazine for inspiration
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Magic of Spice September 5, 2011 at 3:50 pm

What a great way to prepare squid! And apricot liqueur…can’t wait to see that one 🙂
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