Fish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Recipe for Spinach Stuffed Squid

This recipe is not for the faint of heart in the kitchen.

Fresh squid is not easy to work with (if you can find it), and the recipe has several steps. However, the result is well worth the effort.

Originally posted on Ginger and Nutmeg it is worth reading the post (below) to get the context.

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Martigues Provence @PerfProvence

The small city of Martigues is located at the point where the waters of the Mediterranean Sea and the Etang de Berre meet. Sometimes referred to as the Provençale Venice, Martigues is attractive. There is a series of small canals, tiny pedestrian-only streets and attractive cafes.

Thursday is market day in Martigues, and that is where Ginger and Nutmeg met up with Ghyslaine and her husband Jacques. Aside from being a lovely couple, they run a successful company focused on top quality cooking classes. Continue reading here for the full Ginger and Nutmeg story behind the recipe.

Stuffed Squid Recipe @PerfProvence
Spinach Stuffed Squid (Encornet farcis aux épinards)
Print Recipe
Nutmeg is squeamish when it comes to touching slimy, slippery food. She was surprised how easy it is to clean and prepare the squid. If you are unsure you can always ask your fishmonger to do the hard work for you. This recipe is actually very easy despite the many steps. All the credit goes to Ghyslaine for the details and helping Ginger and Nutmeg through the process.
Servings Prep Time
6 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
45 minutes
Stuffed Squid Recipe @PerfProvence
Spinach Stuffed Squid (Encornet farcis aux épinards)
Print Recipe
Nutmeg is squeamish when it comes to touching slimy, slippery food. She was surprised how easy it is to clean and prepare the squid. If you are unsure you can always ask your fishmonger to do the hard work for you. This recipe is actually very easy despite the many steps. All the credit goes to Ghyslaine for the details and helping Ginger and Nutmeg through the process.
Servings Prep Time
6 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Cook the spinach in a heavy casserole pan with a little bit of salt
  2. Clean the squid by removing the head and innards from the outer part (main body)
  3. Cut the head just after the eyes and remove the cartilage
  4. Clean well in cold water to remove any sand or bad bits
  5. Chop the head and tentacles finely
  6. In another pan, cook with chopped onion, in a bit of oil, add salt and pepper as necessary
  7. Add garlic, parsley and cooked spinach
  8. Cook for a few minutes
  9. Add the breadcrumbs and mix well
  10. Remove from the heat and allow to cool slightly
  11. Add egg, salt and pepper, mix well
  12. Stuff the squid body with the spinach mixture, until slightly over ¾ full. Do not overfill.
    Encournets farcis aux epinards @PerfProvence
  13. Close the tops with toothpicks
  14. In a heavy saucepan on medium heat, fry the squid in a bit of oil until it starts to turn slightly pink
  15. Remove the squid and set aside
  16. Add tomato concentrate, wine, water, bay leaves, fennel stick and Piment Espelette to the pot. Mix well.
  17. Place the squid in the sauce, cover and cook on medium heat for about 45 minutes
    Stuffed Squid Recipe @PerfProvence
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride was at six-months old, her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

2 Comments

  1. David
    August 7, 2016 at 4:20 pm — Reply

    Carolyne – this looks absolutely fantastic. I can’t wait to try it, as the recipe is so different from the one I make!

    • CKAdmin
      August 8, 2016 at 11:32 pm — Reply

      Hi David the recipe is quiet a bit of work – a good “Sunday” project. The result is delicious.

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