Sète-style stuffed squid and Viognier Terre Sauvage

Ingredients

• 8 medium squid (about 1 kg), cleaned, tentacles reserved
• 250 g sausage meat
• 60 g stale breadcrumb (crustless bread)
• 5 cl milk
• 1 egg
• 4 garlic cloves
• 1/2 bunch of flat-leaf parsley
• 1 onion
• 400 g chopped tomatoes
• 10 cl dry white wine
• 1 sprig of thyme and 1 bay leaf
• 1 pinch of mild chilli powder
• 4 cl olive oil
• Salt and freshly ground pepper

Method

1. 1

   Rinse and dry the squid. Finely chop the tentacles with a knife.

2. 2

   Soak the bread in the milk for 5 minutes, then squeeze it out. Chop the parsley and 2 garlic cloves.

3. 3

   In a mixing bowl, combine the sausage meat, chopped tentacles, bread, egg, parsley and garlic. Season lightly with salt and add pepper.

4. 4

   Fill the squid only three-quarters full (the stuffing swells during cooking) and close them with a cocktail stick.

5. 5

   In a casserole, brown the squid in the olive oil for 4 to 5 minutes, turning them. Set aside.

6. 6

   In the same casserole, soften the sliced onion and the remaining 2 garlic cloves, chopped, for 5 minutes over a low heat.

7. 7

   Pour in the white wine, reduce for 2 minutes, then add the tomatoes, thyme, bay leaf and chilli. Season with salt and pepper.

8. 8

   Return the squid to the sauce, cover and simmer for 45 minutes over a low heat, turning them halfway through.

9. 9

   Remove the cocktail sticks and serve with white rice, coated in sauce.