Caroline Conran

Squid with Chard

Encornets aux blettes

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
top 1000Sud de France
Sud de France

By Caroline Conran

Published 2012

  • About

This is a truly simple, clean-tasting affair, freshened with plenty of lemon. The chard stalks are not needed for the dish, but can be used in a gratin. If chard is not available, use spinach, preferably large mature leaves, as baby leaves are too fragile.

Ingredients

  • 10-12 medium squid, about 1 kg before cleaning
  • 1 kg chard

Method

Clean the squid, if they are not already cleaned, and cut the bodies into rings about 1–2 cm thick. Cut the tentacles into smaller, manageable pieces.

Bring a pan of salted water to the boil. Wash the chard, remove the leafy parts and shred them. Cook them in boiling water for about 5 minutes or until tender. Drain well, the chard should be as dry as possible.

Heat the oil in a