Serves 4

400g baby potatoes, quartered

6 tbsp olive oil 

2 sticks celery, chopped

1 small onion, chopped

900g calamari , sliced into tubes

4 cloves garlic, minced

2 tbsp fennel bulb, finely chopped

2 cups thick cream

2 lemons, zest and juice

½ cup fresh parsley, chopped

Salt and pepper, to taste

1) In a small pot, heat four tablespoons of the olive oil. Add the potatoes, celery and chopped onion, then fry until the potatoes are soft inside and crispy outside, tossing frequently to avoid burning. 2) In a saucepan, heat the remaining two tablespoons of olive oil and add the garlic, lemon zest and fennel. Fry gently until soft, then add the calamari and cook for two to three minutes. 3) Add the cream and heat gently for three minutes. Do not boil. 4) Remove from the heat, squeeze over the lemon, mix in most of the parsley, saving some for the garnish, and season to taste with salt and pepper. 5) Serve the hot calamari with the fried potatoes, garnished with the remaining parsley.