Tarragon Squid


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a Jules Verne enthusiast


  • 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.