Provençal Salad of Stuffed Squid

Name: Provençal Salad of Stuffed Squid
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: For 6–8 people as a first course or 4–6 as a cold main course with extra salad
Cuisine: France
Ingredients: 170 g/6 oz/¾ cup red rice or wild rice; 84 g/3 oz/1 cup dried sea lettuce, soaked in warm water for 15 minutes and drained; ½ tsp sea salt; ½ tsp dried fennel seeds; 3 yellow sweet/bell peppers; 600 ml/¾ bottle Provençal rosé wine or any good, dry white or rosé; 3 tbsp lemon juice; 6 tbsp extra virgin Provençal olive oil; 1 tsp Pernod, ouzo, or other aniseed-flavoured liquor (optional); Sea salt and freshly milled pepper to taste; 1½ tsp Provençal-style mustard or Dijon mustard; 3 cloves garlic, peeled and crushed; 6 shallots, peeled and finely diced; 1 tsp crushed mixed peppercorns; 84 g/3 oz/1 cup oil-cured black olives, stoned and diced; 3 tbsp juices from grilled peppers (see below); 6 tbsp good olive oil; 24 small-size squid, the pouches about 10 cm/4 inches long, weight before cleaning about 1.5 kg/3 lb/8 cups

Preparation info

For
6–8
people as a first course

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Rice Book

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

Ingredients

Europe
France
Camargue
Starter
Mediterranean

Ingredients

Method