Recipe: Stuffed Squid

1 Remove the tentacles and cut them into very small pieces as well as the 3 small squid reserved for the stuffing. add the lemon juice.

2 Chop together the flat parsley, garlic, anchovy filets and finally with the breadcrumbs.

3 Place this mixture (chopped squid + your blend) in a bowl then add the egg, salt lightly (because of the anchovies) pepper and keep refrigerated and covered for 1 hour.

4 Using a spoon fill your squid 3/4 full with your stuffing. bend the end of the squid and keep them closed using wooden toothpicks.

5 In a sauté pan heat 2 tablespoons of olive oil then place your squid. after 5 minutes turn them over carefully, add the white wine and cook gently covered for 15 minutes

6 Then add the tomato cubes salt and pepper and extend the cooking uncovered for another 12 minutes.
You can accompany your stuffed squid with a little pilaf rice, quinoa or even a small garlic mashed potatoes and serve with it a glass of well chilled rosé bandol, pure bliss!