Mediterranean Calamari

Premium
Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Supions

Separate the supion bodies from the tentacles, and remove the cartilage as well as the outer and inner skins. Rinse under running water, separate the heads from the bodies, and drain. Dry thoroughly with a towel.

Peel the tomatoes by blanching them. Then cool and dice them.

Chop the onions very finely.

Crush the olives and pit.

Quickly roast the supions in little olive oil in a copper saucepan. Season with fleur de sel, then drain. Add a dash of light chicken stock to the cooking juices, and bind with seasoning olive oil.

Coat the supions with this juice. Crush the garlic and add it.

Season with fresh pepper, lemon juice, and seasoning olive oil.

Gently fry the supion heads in a saucepan in a little olive oil, add the chopped onion and the diced tomatoes then deglaze with white wine. Cook for about 3 minutes, then bind with a drizzle of olive oil.

Step 2: Plating

Season as needed with salt or lemon juice. Spoon the supions into 4 warmed soup plates. Drizzle with a dash of seasoning olive oil, add the green and opal basil leaf tips and the olives, and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN