Squid Stuffed with Bacon, Capsicum and Herbs with Salsa Verde and Rouille

When preparing this dish, you need to obtain squid tubes of even size for a common cooking time. The squid can be stuffed and prepared up to a day in advance, so you don’t need to get yourself into a mad panic at the last minute. Follow the principle of organising yourself beforehand and you can produce a miraculous feast with ease. These flavours and textures make the palate feel alive – there is depth, complexity and strength. The Salsa Verde used here, a heavenly paste from Italy’s Emili