Calmars à l’Étuveé

In Mediterranean France, squid is usually known and sold as calmar, but the more descriptive name, encornet, referring to the cornet shape of the fish, also appears. I like to cut the fish into rings and either deep-fry the floured rings for serving hot with a dish of aïoli or prepare the squid in a long slow-cook style to this recipe from Alan Davidson’s masterly