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
Ingredients
- 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
Instructions
- 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
