Suppions Farcis

Stuffed squid

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Squid are enjoyed in many Provençal dishes. They blend beautifully with all the flavourful southern vegetables. In this recipe they are stuffed and then simmered in white wine.


  • 1 kg (2 lb) squid
  • 2 garlic cloves, chopped finely


To clean the squid, hold the sac in one hand and pull off the head and tentacles with the other. Some of the insides will come away with the head. Cut off the tentacles in front of the eyes. You will feel a tiny hard lump at the top of the tentacles: squeeze it out and discard. Reserve the tentacles. Remove all the rest of the insides of the sac, including the long, flexible quill, and discard.