Calamars farcis – stuffed squid tubes in a tomato-herb broth

Name: Calamars farcis – stuffed squid tubes in a tomato-herb broth
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4 people
Cuisine: French
Ingredients: For the tubes & filling:; 8 medium squid tubes (approx. 800 g), cleaned and ready, with tentacles; 60 g breadcrumbs; 80 ml milk; 3 garlic cloves, finely chopped; 1 small shallot, finely diced; 4 stalks flat-leaf parsley, chopped; 2 anchovy fillets in oil, finely chopped; 1 unwaxed lemon, grated zest; 1 egg, beaten; 2 tbsp olive oil; Freshly ground black pepper; Sea salt; For the broth:; 3 tbsp olive oil; 1 onion, finely diced; 2 garlic cloves, sliced; 500 g ripe tomatoes, peeled and diced (or 400 g passata); 1 strip unwaxed orange peel; 1 tsp fennel seeds, lightly crushed; 2 sprigs thyme; 1 bay leaf; 1 pinch sugar; Sea salt, black pepper; To serve:; 1 tbsp chopped parsley; toasted country bread

Plump squid tubes, stuffed with their own finely chopped seasoning, braise gently in a broth of tomato, garlic and herbs until tender and the kitchen smells of the south. A Provençal classic that rewards patience with silk.

Fish & Seafood category

35 MIN Vorbereitung

50 MIN Kochzeit

4 people portions

Zutaten

For the tubes & filling:
8 medium squid tubes (approx. 800 g), cleaned and ready, with tentacles
60 g breadcrumbs
80 ml milk
3 garlic cloves, finely chopped
1 small shallot, finely diced
4 stalks flat-leaf parsley, chopped
2 anchovy fillets in oil, finely chopped
1 unwaxed lemon, grated zest
1 egg, beaten
2 tbsp olive oil
Freshly ground black pepper
Sea salt

For the broth:
3 tbsp olive oil
1 onion, finely diced
2 garlic cloves, sliced
500 g ripe tomatoes, peeled and diced (or 400 g passata)
1 strip unwaxed orange peel
1 tsp fennel seeds, lightly crushed
2 sprigs thyme
1 bay leaf
1 pinch sugar
Sea salt, black pepper

To serve:
1 tbsp chopped parsley
toasted country bread

Perfect Pairing

Prélude

Perfect Pairing

Louré

Calamars farcis – stuffed squid tubes in a tomato-herb broth

Zubereitung

Prepare the squid

Rinse the squid tubes inside and out in cold water and pat thoroughly dry. Separate the tentacles and chop them finely — they go into the filling. Keep the tubes chilled in the meantime.

Make the filling

Soak the breadcrumbs in the milk. Sweat the shallot and garlic in 2 tbsp olive oil over medium heat for 3 minutes until translucent, add the chopped tentacles and fry for a further 2 minutes. Take off the heat and mix with the lightly squeezed breadcrumbs, the anchovies, the parsley, the lemon zest and the beaten egg. Season with pepper and only a little salt — the anchovies add salt of their own.

Fill the tubes

Fill the tubes with a spoon or piping bag only two thirds full — they contract as they braise, and an over-stuffed tube will burst. Close each opening with a toothpick.

Sear & start the broth

Heat the olive oil for the broth in a wide braising pot and sear the stuffed tubes all over for 2 minutes until they take on a little colour. Remove. In the same pot, sweat the onion and garlic for 5 minutes until soft, then add the tomatoes, orange peel, fennel seeds, thyme, bay and a pinch of sugar and bring briefly to the boil.

Braise gently

Bed the tubes back into the broth, season with salt and pepper and braise gently, covered, over low heat for 40 to 45 minutes. Squid turns tender only very briefly or long and slow — anything in between stays tough. Swirl the pot occasionally and add a splash of water if needed.

Rest & serve

Take the pot off the heat and let the tubes rest in the broth for 10 minutes. Remove the toothpicks, cut the tubes diagonally into thick slices and arrange them in the broth. Scatter with parsley and serve with toasted country bread.

Why this wine?

To Prélude:

The Prélude meets the tomato-herb broth on equal terms: its cool berry fruit and fine structure take up tomato, orange and fennel, while its freshness plays around the delicate sweetness of the squid.

To Louré:

The Louré answers with substance and minerality — its broad body settles beneath the filling of anchovy and lemon and lengthens the salty, Mediterranean finish.