Add prawns and cook until lightly caramelised. Add fennel, shallot, leek, celery and garlic and cook until softened, about 5 minutes.
Deglaze the pan with the Pernod and cook until the liquid has reduced by ¾’s. Add the wine and simmer until reduced by ½ - ¾’s.
Add tomatoes, vegetable stock, salt and saffron. Simmer for 10 minutes and then pass through a sieve into jug. Transfer contents of the pan to a blender.
Process until mostly smooth. Pass the mixture through a very fine sieve into a clean saucepan.
Return the mixture to the heat and simmer for about 4 minutes. Season with salt to taste.
Add the squid rings, return liquid to a simmer and gently cook until just opaque, about 1-2 minutes.
To serve, spoon the squid rings onto serving plates and top with some prawn soup.
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