Step 1: Sauté onions in extra virgin olive oil until soft, add garlic and cook for another five minutes at low temperature.

Step 2: Add squid, bay leaves, fennel seeds, olives, Tomato, Olive, Rocket & Basil Sugo, red wine, Verjuice and cook at the lowest simmer possible in a heavy based pan with a cartouche and turning over every thirty minutes minutes or so, until tender. (This might take three to six hours depending on the size of the squid at a very low heat and how heavy the cooking pot is.

Step 3: Having a cartouche on top of the squid and a lid on the pan will help keep the dish so moist.

Step 4: When ready to serve, drizzle with Extra Virgin Olive Oil and chopped parsley.