Stuffed squid à la Sétoise
Awarded three Herault Gourmand awards (2000, 2001, 2005).
In 1972, Raymond Polito decided that it was high time that the brilliance of his grandmother's cooking skills were appreciated by a wider audience. Remember to say thank you for his thoughtfulness.
Serving suggestion:heat gently over a low flame. Thicken the sauce with a spoonful of rouille and serve with rice, pasta or boiled potatoes.