Recipe: Stuffed Squid

Name: Encornets farcis
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 portions
Ingredients: 8 beaux encornets vidés bien propres; 3 plus petits pour confectionner la farce; 1 oeuf; 1 jus de citron; un peu de persil plat; 2 gousses d'ail (dégermées écrasées et hachées); 4 filets d'anchois allongés a l'huile; 2 tomates mondées ( la peau retirée) épépinées et coupées en petits cubes; 20 cl de vin blanc sec; 3 cuillers à soupe de chapelure; huile d'olives; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (12 reviews) Fishes

Prep 30 min

Cook 35 min

Total 1h05

Servings 8 serv.

Stuffed squid called "à la Chalvinade"

Ingredients for 8 servings

8 beautiful cleaned emptied squid
3 smaller ones to make the stuffing
1 egg
1 lemon juice
some flat parsley
2 cloves garlic (degerminated crushed and chopped)
4 anchovy fillets thinned with oil
2 tomatoes blanched (skin removed) seeded and cut into small cubes
20 cl dry white wine
3 tablespoons breadcrumbs
olive oil
salt and ground pepper

Step-by-step directions

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!

Tomates Anchois Encornets