Instructions: Slice each head across and keep the tentacles discarding the rest of the head.

Rinse everything carefully removing all traces of sand.

Slice each body in half lengthwise and then cut into strips about 2.5 cm /1 in wide.

Saute the onions in the olive oil in a saucepan over moderate heat.

When the onions start to colour add the squid and star anise if you are using it.

Saute them stirring constantly until all the water produced has evapourated and the squid starts to colour.

This will take about 15 minutes in all.

Slowly add the wine and when the steam subsides add the water and seasoning.

Cover and cook slowly for about 20-30 minutes until tender (depending on the size of the squid).

It may start to stick so stir occasionally and add a little more water as needed.

You should be left with a delicious sweet thick sauce.

Add the herbs cook for 2 minutes and serve.

Serves 4 as main 6 as starter

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