• 6 beautiful squid, each weighing 200 g (7 oz)
• 1 teaspoon

Clean the squid, making sure you reserve the tentacles, and rinse them thoroughly.

For the stuffing, pick the leaves from the tarragon, finely chop the French shallots. Process together the tarragon, pistachios, bread, cream and eggs. Add the French shallots and rice, season. Stuff the squid with this mixture, reposition the tentacles and attach them to the base with a toothpick.