Alan Davidson

Encornets (Calmars) à l’Étuvée

Stewed Squid

Preparation info

  • Serves

    Six

    • Difficulty

      Medium

Appears in

#92Mediterranean Seafood

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Ingredients

  • 900 g (2 lb) squid
  • 120 ml (4

Method

Cut the body of the cleaned squid into rings about ½ cm (¼") wide and the tentacles into slices. Heat 120 ml