For 2p cut a big fennel into tiny slices. Chop a shallot, 1 spicy little pepper and 2 garlic cloves. Marinate all together in lemon juice and zeste of 1 lemon, 3 table spoons of olive oil, ½ teaspoon of salt and a handfull of chopped parsley. Set apart and stir now and again. Clean 400 grams of squid. Fry in olive oil at high temperature. Add salt. Serve with the marinated fennel, as a salad (directly or at room temperature). How elegant can a salad be….