Provence Food

Another great Provence Food recipe from Claude’s Kitchen, squid with crayfish sauce.

Ingredients for 6 people:

1 to 2 squid per person depending on size.

2 crayfish per person

1 teacup of finely crumbled Pain de Mie (slightly sweet bread)

1 bunch of parsley, 4 garlic cloves, 6 shallots, 1 onion, 1 slice of cooked ham.

1 egg.

Salt and Pepper

For the sauce:

Olive oil, 1 soup spoon of flour, 1 onion, 2 garlic cloves,  500 ml of white wine, 6 fresh tomatoes, 1 glass of water, 10 cl of cognac, 1 bouquet garnis (thyme and bay), 1 tin of lobster bisque.

Preparation

Clean the squid without breaking the pocket. Wash and dry.

Cut the heads off and keep the tentacles. Wash, dry and chop the tentacles.

Mositen the bread crumbs with water

Chop the garlic, the parsley, the shallots, and the onion, and also the slice of ham.

Prepare the filling as follows:

Heat 3 soup spoons of olive oil, fry the onions and shallots until golden. Add the chopped tentacles, and fry. Add the crumbled pain de mie, the chopped garlic, parsley and ham, salt and pepper. Stir and gently cook for a few minutes, turning with a spoon.

Take off the heat, and add a beaten egg. Mix well.

Stuff the squid with this mixture. Close the pockets with a tooth pick, and place on an oven proof plate.

For the sauce

Gently fry the crayfish in a little oil, until they become flame red, flambee with the cognac. Dust with the flour, add the white wine, the fresh tomatoes, the bouquet garni, the two chopped garlic cloves, the glass of water and the tin of lobster bisque. Fry on a high heat for ten minutes and then remove the crayfish.

Cooking time

Pour the sauce around and over the squid, cook in an oven for 45 minutes.

5 minutes before the end of the cooking time add the crayfish.
Serve with wild rice.

For more great Provence Food recipes visit our Provence Food page which is full of recipes from Claude’s kitchen.

To keep up to date with life in Provence, subscribe to our quarterly newsletter: