Heat oil in a pot and sauté onions, chorizo, peppers and aniseed for 3–4 minutes. Add Pernod and allow alcohol to cook off.
Slice calamari into 1cm rings.
Add calamari to pot along with tomatoes, bay leaf and olives. Cover and simmer for 20 minutes.
Add lemon zest to the stew. Garnish with dill.
Serve with orzo and crusty bread.
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