Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This recipe is a speciality of Sète, a beautiful village on the Mediterranean with canals running through the streets. Use medium or large squid (seiche) for this unusual combination of sea and land ingredients.


  • 12 medium-sized squid without tentacles, about 450 g total weight
  • 2 tbsp olive oil
  • 2 cloves of garlic, crushed, peeled and chopped
  • 200 g minced pork
  • bunch of parsley, finely chopped
  • bunch of oregano, finely chopped
  • 50 g pistachios, chopped
  • sea salt
  • freshly ground black pepper
  • 40 g breadcrumbs
  • 1 egg
  • 4 tbsp olive oil
  • 200 ml white wine


    Check that the squid have been properly cleaned and have no thin transparent film on them. Heat the oil in a pan and add the garlic and pork. Cook over a medium heat for 5 minutes, using a wooden spoon to break up the meat. Remove from the heat and add the parsley, oregano, pistachios, seasoning and breadcrumbs. Mix well. Beat the egg and add to the mixture, stirring through until the mixture combines.

    Using a small spoon, stuff each squid with this mixture (taking care not to overfill). Leave about 3cm empty at the open end of each squid to allow the stuffing to expand. Heat some olive oil in a large frying pan and fry the squid on all sides until golden brown (about 8 minutes). Remove from the pan and keep warm. Add the white wine to the pan, bring to a rapid boil and cook until reduced by half. Pour over the squid and serve at once.