21 February, 2007

Encornets à la languedocienne

A tasty, spicy stew which can be made with squid or cuttlefish — a kind of poor man’s version of zarzuela

For 4:
About 8 medium cuttlefish or squid
1 tbsp olive oil
2 onions
1 clove garlic
2 tomatoes
1 large glass white wine
thyme, bayleaf
pinch saffron
2 large pinches piment d’espelette or cayenne
salt and pepper
3 cloves garlic
1 egg yolk
salt and pepper
200 ml olive oil
lemon juice

Clean the squid very thoroughly, discarding the head, the inner cartilage, and the outer transparent membrane (or get the fishmonger to do it for you). Slice the body part of the squid into strips and cut up the tentacles if they are large.

Fry the squid in oil. When they beging to brown, add the finely chopped onions and garlic. Allow to colour.

Add the peeled, seeded, and chopped tomatoes, the wine, and the seasoning (including the herbs and spices). Simmer gently for 30 minutes.

Meanwhile make the aioli in a mortar: pound the garlic with the salt, add the egg yolk, and mix well. Then add the oil in a thin stream, whisking constantly, as for mayonnaise. When the sauce is good and thick, add lemon juice and pepper to taste.

To serve, thicken the stew by stirring in 3 tbsp of aioli off the heat, and serve the rest on the side. You might want to make some croutons of sliced baguette to add crunch.

You might also like:

Leave a Comment

Comments are very welcome! If you have tried this recipe, please let me know what you thought.


All recipes in this blog tested using the most stringent quality controls (French guests). Read on ...
A note on weights and measures

find me elsewhere

CookEatShare Featured Author



A selection of cookbooks from our shelves, brought to you by Amazon.com
In Europe? You can shop here.

Creative Commons License
This blog is licensed under a Creative Commons License.

©Archetype Informatique, 2008. Theme based on FreshlyBakedBread by Lorraine Barte