Calamari with Fennel in a Saffron Tomato Broth

It's the most enjoyed time of year for food lovers. As my husband came home the other day, with all of these goodies that aren't usually in the house, I couldn't help but feeling like a child opening up gifts on Christmas day, as I unwrapped cheese pastries, gingerbread, poppy seed breads and a variety of kielbasas. Foods that aren't usually had, enjoyed (really enjoyed) and now the time comes, (sigh) the guilt of over indulgence. And to remedy it, a light, yet flavorful dinner is needed. Fennel is a great vegetable, flavorful, light and combining it with seafood makes an equally flavorful meal. But...if you are still indulging, lol, top with a little cream and it's a symphony of flavors, nice enough for a small impromptu party. Enjoy!

• 1 pound squid tentacles
• 3/4 cup minced shallot
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 fennel bulb, cut into small slices
• reserved fennel fronds for garnish
• 6 Campari tomatoes, roughly chopped
• 1/2 teaspoon tomato paste
• 1/3 cup water
• pinch saffron threads
• pinch annatto
• pinch smoked paprika
• pinch fennel seeds, crushed and chopped
• sea salt
• ground black pepper
• pinch Vegeta seasoning or any all-purpose seasoning

In a heavy bottomed pot, like a Dutch oven, combine the olive oil, butter and shallot. Saute on low heat, until softened about 10 minutes. Add in the fennel bulb, very little salt, pepper, saffron, annato, smoked paprika and fennel seeds and give it a good stir. Cover and cook on low heat for 15 minutes, stirring occasionally. Add in the tomatoes, tomato paste and water and let it simmer on low for 20 minutes until the tomato has broken down, stirring occasionally. Add in the calamari and cook for a few minutes, until the calamari is opaque and firm. Adjust the seasoning as needed with salt and Vegeta. Serve with a small shaped pasta, rice, grits or even smooth and creamy mashed potatoes would be a nice side dish. Top with fennel fronds. Serves 4.