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Recipe · Provence
Supions à la provençale
Provençal baby squid
⏱ 40 minServes 4Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)cleaned baby squid
4tomatoes, chopped
4 clovesgarlic, chopped
150 ml (⅔ cup)dry white wine
60 ml (¼ cup)olive oil
1bunch flat-leaf parsley, chopped
- 800 g (28 oz) cleaned baby squid
- 4 tomatoes, chopped
- 4 cloves garlic, chopped
- 150 ml (⅔ cup) dry white wine
- 60 ml (¼ cup) olive oil
- 1 bunch flat-leaf parsley, 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
- Sear the squid in very hot oil for 2 minutes.
- Set aside and cook the garlic for 1 minute.
- Add the tomatoes and white wine and cook 10 minutes.
- Return the squid, cover and simmer gently for 15 minutes.
- The squid should be tender and the sauce reduced.
- Sprinkle with parsley and serve hot with rice or toast.
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