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Stuffed Squid a la Provençal
Squid stuffed with pork and chorizo cooked in a tomato-based sauce flavored with the Provençal herbs and spices
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Total Time
2
hours
hrs
Recipe Category
All Seasons, Dinner, Main Course, Pork, Public, Seafood, Uzès
Servings
6
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