Recipe: Sautéed Squid Tentacles

Name: Sauté de pattes d'encornets
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 portions
Ingredients: pommes et carottes nouvelles de l'île de RéSouvent on ne fait que regarder les étals ou ce produit est proposé, pourtant lors de mon petit périple en Charente-Maritime affiché 2,60€ le kg je me suis attelé a cuisiner ses pattes et le résultat fut apprécié.1 kg de pattes d'encornets le bec et les parties dures supprimées1 oignon émincé1 gousse d'ail dégermée et hachéethym citron (si possible)laurier300 g de petites carottes nouvelles juste grattées300 de pommes nouvelles légèrement tournées2 cuillers a soupe de bon concentré de tomates10 cl de vin blanc (des Charentes si possible)1 cuiller a soupe de raz el hanouthuile d'olivessel fin et quelques olives noires.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 10 min

Cook 40 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

apples and new carrots from the Île de Ré

Often we only look at the market stalls where this product is offered, yet during my little trip to Charente-Maritime displayed at 2.60€ per kg I set about cooking these tentacles and the result was appreciated.
1 kg of squid tentacles with the beak and hard parts removed
1 sliced onion
1 clove of garlic degerminated and chopped
lemon thyme (if possible)
bay leaf
300 g of small new carrots just scraped
300 of new potatoes lightly turned
2 tablespoons of good tomato concentrate
10 cl of white wine (from Charentes if possible)
1 tablespoon of ras el hanout
olive oil
fine salt and a few black olives.

Step-by-step directions

1- Rinse your tentacles under clear water then on your cutting board cut them into small squares of approximately 1cm.

2- In a small casserole dish pour 2 tablespoons of olive oil, when it is very hot, pour in your squid cubes and stir well for 2 minutes, then add your sliced onion garlic thyme and bay leaf salt then sweat for 2 minutes add then the ras el hanout and your tomato concentrate let cook another 2 minutes then pour the white wine and 20 cl of water (or broth) bring to a boil test the seasoning and let cook very gently, 25 minutes.

3- In a saucepan place your turned potatoes and your small sand carrots cover them with cold water add a little salt and thyme then bring to a boil for 10 minutes of cooking, drain them and add them to your squid sauté for the remaining 15 minutes, then after this time cover your casserole dish and turn off the heat, leave it like this for approximately 30 minutes (resting)
Finishing:
Test the cooking of the vegetables then the seasoning, arrange harmoniously your garnish around and the tentacles in the center, a few small picholine olives will complete the final appearance.
thanks to isabelle and roger at La Noue at St Martin en Ré for producing in their greenhouses such good vegetables produced essential elements to the quality of our preparations

Charente-maritime Pommes nouvelles Île de ré