Calmars farcis

Name: Calmars farcis (Stuffed Squid)
Cuisine: France
Ingredients: 3 shallots, finely chopped; Oil for frying; 5 oz (150 g) ham, diced; 3 cloves garlic, chopped; 6 × 3–4 in. (8–10 cm) squid; Onions, finely chopped; 2½ fl oz (60 ml) double cream; 3 sprigs parsley, finely chopped; 6 tomatoes, peeled and chopped; 1 glass white wine; Salt and pepper; Salt and pepper; 1 egg; 2 tablespoons dried breadcrumbs

Stuffed Squid

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

6 × 3–4 in. (8–10 cm) squid
Onions, finely chopped
5 oz</

Europe
France
Charente
Main course
Mediterranean

Method

Wash the squid, remove the skins and ink sacks. Cut off the wings and heads. Reserve the tentacles and wings and chop them finely. Discard the heads and beaks. In a pan fry the onions, ham, chopped squid, garlic and shallots in some oil until the onions are transparent.

Mix the breadcrumbs with the egg, salt and pepper and enough of the wine to moisten. Add to the ham and onion.