Squid Suffed with Spinach (Encornet farcis aux eĢpinards)
Recipe type: Main Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
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.

Ingredients
  • 6 Medium Squid
  • 1 Cup Frozen Spinach, or equal amount cooked of the fresh stuff
  • 1 Medium Onion, chopped
  • 3 Cloves Garlic, crushed
  • ⅓ Cup Parsley, finely chopped
  • 1 Large Egg
  • 2 Tablespoons Tomato paste
  • 2 Bay Leaves
  • 1 Stick Fennel
  • ¼ Cup Bread crumbs
  • 2 Cups Water
  • 1 Cup Dry White Wine
  • 2-3 Tablespoons Olive Oil
  • Salt and Pepper, to taste
  • Piment Espelette (or medium paprika), to taste
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
  13. Do not overfill
  14. Close the tops with toothpicks
  15. In a heavy saucepan on medium heat, fry the squid in a bit of oil until it starts to turn slightly pink
  16. Remove the squid and set aside
  17. Add tomato concentrate, wine, water, bay leaves, fennel stick and Piment Espelette to the pot
  18. Mix well
  19. Place the squid in the sauce, cover and cook on medium heat for about 45 minutes
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2011/11/to-market-with-an-expert-provence