Ingredients
Method
1.Insert a large knife into a squid hood. Using a small sharp knife, cut 1cm-thick slices on one side of squid. Repeat with remaining hoods.
2.Trim fennel; reserve fronds. Using a mandoline or V-slicer, cut fennel into very thin slices. Place fennel and juice in a small bowl; toss to coat.
3.Heat oil in a large saucepan; cook onion, stirring, until soft. Add garlic; cook, stirring, for 1 minute.
4.Stir rind, chilli, saffron and wine into onion mixture; cook, stirring, for 2 minutes. Add tomatoes; simmer, uncovered, for 10 minutes or until mixture thickens slightly.
5.Add stock; simmer, uncovered, for 20 minutes or until liquid is reduced by about a quarter.
6.Add squid, prawns, pipis, mussels and octopus to pan. Cover; simmer, stirring occasionally, for 5 minutes or until seafood is cooked.
7.Serve stew topped with fennel mixture, reserved fennel fronds and extra rind.
Some mussels might not open – these may need to be opened with a knife, or might not have cooked as quickly as the others. Farmed mussels will not all open up during cooking, and some will not open after excessive cooking – you do not have to discard these, just open with a knife and cook a little more, if you wish.
Note
