Calamars farcis à la provençale

Name: Calamars farcis à la provençale
Total time: 75 min
Yield: Serves 4
Cuisine: Provence
Ingredients: 8 large whole squid (200 g / 7 oz each); 200 g (7 oz) fine sausage meat; 100 g (1 cup) fine breadcrumbs; 3 tomatoes, peeled and chopped; 200 ml (¾ cup) dry white wine; 5 garlic cloves, crushed; 1 bunch of flat-leaf parsley, chopped; 3 tbsp extra-virgin olive oil

Provençal stuffed squid

⏱ 75 minServes 4Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

8large whole squid200 g (7 oz) each
200 g (7 oz)fine sausage meat
100 g (3½ oz)fine breadcrumbs
3tomatoes, peeled and chopped
200 ml (¾ cup)dry white wine
5 clovesgarlic, crushed
1bunch of flat-leaf parsley, chopped
3 tbspextra-virgin olive oil

8 large whole squid 200 g (7 oz) each
200 g (7 oz) fine sausage meat
100 g (3½ oz) fine breadcrumbs
3 tomatoes, peeled and chopped
200 ml (¾ cup) dry white wine
5 cloves garlic, crushed
1 bunch of flat-leaf parsley, chopped
3 tbsp extra-virgin olive oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron sauté pan (28 cm / 11 in)

1 large stainless-steel bowl (1.5 L / 1½ qt)

1 disposable piping bag

1 sharp knife (20 cm / 8 in blade)

1 cutting board Toothpicks for closing

1 sturdy wooden spoon

4 warm plates for serving

03 — Method

Clean the squid carefully, removing the innards and the clear quill, keeping the tentacles separate.
Finely chop the tentacles and mix them in the bowl with the sausage meat and breadcrumbs.
Add half the crushed garlic and the chopped parsley and season the stuffing well.
Pipe the stuffing into the squid bodies, filling only two-thirds so they don’t burst.
Close each one with a toothpick and sear them in the sauté pan with the olive oil for 5 minutes.
Add the tomatoes and the rest of the garlic, pour in the white wine and bring to a gentle simmer.
Cover and cook over low heat for 30 minutes until the squid is tender and full of flavor.