Squids are normally associated with fast cooking such as grilling or frying, this recipes requires the squid to be slow cooked in a bright and sunny tomato and olive sauce until rich and tender. The Moorish influence comes from aromatic fennel seeds and bay and the sour salty tang of preserved lemons- which are as popular in Italy as Morocco- salting and preserving lemons was a method used by the moors during the lemon harvest to ensure lemons were available year round.
This southern Italian style preparation is also perfect with cuttlefish and octopus as the base.
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