Presentation : it is in 1972 that Raymond Polito had first the idea to sell in jars the tasty stuffed squids that his grand mother used to cook for family meals. This idea sounded quite queer at first sight but it quickly tuned into a great success. This recipe received over the years many culinary awards among which the three Hérault Gourmand awards in 2000, 2001 and 2005.

Tasting tip : warm up slowly at low heat. Once ready, set up the squids in a dish, thicken the sauce with a rouille and pour it onto the mussels. Serve with rice, pasta or boiled potatoes.

Composition : squid, pork, tomatoes, eggs, bread, onion, salt and aromatics.

Cannery : Azais - Polito

Origin : Sète, Méditerrannée (France)

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