Entree: France – Languedoc-Roussillon – Encornets Farcis (Mediterranean-style stuffed squid with a garlic-parsley-breadcrumb filling simmered in a light tomato-wine sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 8 medium squid tubes with tentacles, approx. 3.5 oz (100 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 1 cup (100 g) fresh white breadcrumbs
- 2 shallots, finely chopped, approx. 1 oz (30 g)
- 2 cloves garlic, minced, approx. 6 g
- 4 anchovy fillets, finely chopped, approx. 12 g
- 1/4 cup (15 g) flat-leaf parsley, finely chopped
- 1 tsp (2 g) lemon zest
- 1 large egg, beaten, approx. 50 g
- 1/3 cup (80 ml) dry white wine
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) fish stock or light chicken stock
- 1/4 tsp (1.5 g) crushed red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil for searing
- Lemon wedges for serving

Instructions

1. Rinse squid tubes and tentacles under cold water; remove quills and pat dry. Reserve tentacles for the filling. Trim squid edges if needed.
2. Finely chop reserved tentacles. In a skillet over medium heat, warm 3 tbsp (45 ml) olive oil and 2 tbsp (28 g) butter. Add shallots and cook until soft, 3–4 minutes. Add garlic and chopped tentacles and sauté 1–2 minutes.
3. Stir in anchovy fillets until they dissolve, then add breadcrumbs, parsley, lemon zest, beaten egg, salt, pepper, and red pepper flakes. Remove from heat and let mixture cool slightly until it holds together when pressed.
4. Stuff each squid tube with the breadcrumb mixture, leaving about 1/2 inch (1 cm) free at the top to allow expansion. Secure openings with toothpicks.
5. Heat 2 tbsp (30 ml) olive oil in a large ovenproof skillet over medium-high heat. Sear stuffed squid on all sides until lightly browned, about 2 minutes per side.
6. Deglaze the pan with 1/3 cup (80 ml) dry white wine, scraping up browned bits. Add crushed tomatoes and 1/2 cup (120 ml) fish stock, bring to a gentle simmer.
7. Reduce heat to low, cover the skillet, and simmer gently for 12–15 minutes until squid is tender and sauce has reduced slightly. If squid are large, extend cooking to 18 minutes.
8. Taste sauce and adjust seasoning with salt and pepper. Remove toothpicks from squid, slice on a bias into 1-inch (2.5 cm) pieces or serve whole.
9. Spoon sauce over squid and serve immediately with lemon wedges and crusty bread or boiled potatoes.