Provençal Salad of Stuffed Squid

Preparation info
  • For


    people as a first course
    • Difficulty


    • Ready in

      1 hr 30

Appears in

By Sri Owen

Published 1993

  • About

Silvija Davidson, a friend who is also an excellent cook, developed this recipe for me after a visit to the Camargue, the wetlands near the mouth of the Rhône where rice has long been grown as a marginal crop but is now becoming a major industry.

This is a sophisticated and delicious first course, or a complete lunch accompanied by a newly baked baguette and some more salad on the side. If you canno