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Le Chaudron recipe
Calamars à l'encre
Squid in its ink
⏱ 60 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)cleaned squid- 4 packetscuttlefish ink
2onions, sliced
3tomatoes, chopped
150 ml (⅔ cup)dry white wine
3 clovesgarlic, chopped
- 800 g (28 oz) cleaned squid
- 4 packets cuttlefish ink
- 2 onions, sliced
- 3 tomatoes, chopped
- 150 ml (⅔ cup) dry white wine
- 3 cloves garlic, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the squid into rings and sear for 2 minutes.
- Set aside and cook the onions and garlic for 6 minutes.
- Add the tomatoes and white wine, then stir in the ink.
- Return the squid, cover and simmer gently for 40 minutes.
- The squid should be tender and the sauce thick.
- Adjust the seasoning and serve hot with white rice.
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