Squid from the Roman pot

Ingredients for 4 servings:

• 5 m.-sized potatoes
• 4 m.-sized carrot(s)
• 2 m.-large fennel
• 2 onions, red
• 500 g squid(s) (tentacles or tubes), also frozen
• 3 garlic cloves
• 2 tbsp olive oil
• n. B. Chili pepper(s), dried and ground
• salt and pepper
• 50 ml water or vegetable stock
• 100 g sheep’s cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

If necessary, thaw the squid, dry thoroughly, and cut into bite-sized pieces. Mix the olive oil with the crushed garlic and a little salt and marinate the squid in it. If you like, you can add some chili to the marinade. Soak the earthenware pot in water for at least 10 minutes. Preheat the oven to 200°C (Gas Mark 3). Peel the potatoes, carrots, and onions, clean the fennel, and reserve the green parts for decoration. Cut all the vegetables into roughly 5 mm thick slices and layer them in the earthenware pot. Start with the potatoes, then the carrots, onions, and fennel. Season each layer with salt and pepper. Then add 50 ml of water or stock, or a little more if needed. As the final layer, arrange the marinated squid on top and crumble the cheese over it. Close the pot and place it in the oven on the middle rack for about an hour. On gas stoves, slowly increase the heat from level 3 to 4-5 at the beginning of cooking to avoid damaging the pot. Sprinkle with chopped fennel leaves before serving. This dish resembles a Moroccan or Andalusian tagine.