1 tbsp Olive Oil, Plus Extra For Drizzling
1kg Prepared Squid and Tentacles, Cleaned and Cut into Thick Rings
2 Onions, Chopped
3 Garlic Cloves, Sliced
1 pinch Chilli Flakes
1 tsp Fennel Seed
3 Bay Leaves
1 tbsp Rosemary, Roughly Chopped
1 pinch Sugar
1 tbsp Red Wine Vinegar
400g Chopped Tomatoes
250ml Good Quality Red Wine

1 handful Chopped Coriander
Zest ½ orange

1. Heat the olive oil in a shallow saucepan or flameproof casserole and add the squid, onions and garlic. Add the dry ingredients and simmer until all the liquid has evaporated and the onions are tender, about 15 mins. Add the vinegar and chopped tomatoes, simmer for 1 min, then pour over the red wine and season. Simmer very gently on the lowest heat, stirring occasionally, for 1 hr or until the sauce is rich and the squid is really tender.

2. Turn off the heat, leave to cool slightly, then drizzle with a little more olive oil and scatter with the coriander and orange zest.
Tip: If you like the dish slightly more spicy add 150g diced spicy Chorizo during step 1 to give the dish a richer and more Spanish flavour.