Stuffed Squid a la Provençal


Stuffed Squid a la Provençal

Squid stuffed with pork and chorizo cooked in a tomato-based sauce flavored with the Provençal herbs and spices
Servings 6
Total Time 2 hours


  • 6 medium Squid
  • 250 Grams(6 oz) Ground Pork
  • 100 Grams(3 oz) Chorizo, fresh
  • 20 Grams(.75 oz) Garlic
  • Fresh Thyme & Rosemary
  • 5 Grams(.25 oz) Piment d’Espelette
  • Salt & Pepper
  • 60 Milliliters(2 oz) Ricard or Pernod
  • 80 Milliliters(3 oz) Olive Oil
  • 2 Tomatoes
  • 5 Saffron Pistils
  • 1 Bread Slice
  • 30 Milliliters(1 oz) Milk
  • 2 Shallots
  • 200 Grams(7 oz) Rice (red from Camargue is best)
  • 1 Liters(34 oz) Fish Stock or Water


  • In a large bowl mix: pork, chorizo, basil, cilantro and parsley (chopped), Piment d’Espelette, bread, milk, salt and pepper.
  • Cut off the head of the squid and keep for later frying.
  • Clean the squid and head carefully.
  • Stuff the squid body (but not too much or it will explode when cooking) with your stuffing, close it with a toothpick.

The Sauce

  • In a large saucepan, warm the olive oil, add the chopped tomato, chopped shallot, garlic, bay leaf, thyme, rosemary, and saffron.
  • Cook it well, add the fish stock (or water), salt, pepper and then add the squid.
  • Cook on low heat for 90 minutes with the lid on (slowly slowly).
  • Dip the Squid head in milk, then in flour and deep fry it, 2 or 3 minutes is enough.
  • Cook the rice the way you like and serve with the stuffed squid and the fried head

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