Calamars farcis in a tomato-herb broth

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 Prep time
50 MIN Cook time
4 people Servings
Calamars farcis in a tomato-herb broth

Preparation

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?

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.
Good to know

Tips & insights

  • Fill the squid tubes only loosely and close them with a toothpick, as the filling expands during cooking.
  • Sear the tubes briefly in olive oil before braising; that gives colour and flavour.
  • Chop the tentacles finely and mix them into the filling, so nothing is wasted.
  • Braise slowly in the broth over mild heat until the squid is tender; too much heat makes it tough.
  • A little orange peel and fennel in the broth underline the Mediterranean character.

Frequently Asked Questions

Which wine goes with calamars farcis?

The Prélude meets the tomato-herb broth as an equal: its cool berry fruit and fine structure take up tomato, orange and fennel, while its freshness plays around the tender sweetness of the squid. The Louré answers with body and minerality and prolongs the saline, Mediterranean finish.

How does the squid turn tender and not tough?

Squid succeeds either very briefly or very long. For stuffed tubes the long way applies: braise over mild heat in the broth until the flesh is soft. Too much heat or a middling cooking time makes it rubbery. A little patience leads to the tender result.

Can I prepare the calamars ahead?

Yes. They can be filled and cooked in the broth, then kept cool and gently reheated before serving. Reheated, the flavours join even better. Add the fresh parsley and the toasted country bread only when serving, so everything stays fresh.

What do I serve with stuffed squid?

Toasted country bread takes up the aromatic tomato broth and is enough as a side. If you want more, offer saffron rice or plain boiled potatoes. A green salad keeps the plate fresh. Keep the side simple, so filling, squid and the Mediterranean broth stay at the centre.

The wine to pair

See all wines for this category

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