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Provençale Stuffed Calamari

At this time of year squid or calamari can be found locally from the Mediterranean. One can find over 300 different species of squid, it is said that the Mediterranean squid are considered one of the most appreciated species thanks to their unique and delicate flesh.

Provençale is a region in Southern France, bordering on the Mediterranean. This recipe is a take on the Provençale sauce. This dish captures the favourite Mediterranean flavours that we all know and love.


Large squid, cleaned - 1

Garlic clove - 1

Thyme - 2 sprigs

Rosemary - 1 sprig

Chorizo - 40g

Sundried tomatoes - 3

Black olives - 6

Chard/silver beet - Large handful

Stale bread, torn - Handful

Lemon zest - Half lemon

Chili - To taste

Salt - To taste

Olive oil - As needed

Lemon juice -Half lemon


1. Preheat the oven to 160 C.

2. Finely chop the herbs, garlic, chorizo, sundried tomatoes, and olives.

3. Put the sauté pan on a medium heat and drizzle oil into the pan. Throw in the chorizo and allow the fat to render out until it crisps up. Keep the pan on the heat and add in the bread, stirring every so often until it dries out and begins to colour.

4. Add in the garlic, herbs, chili, and cook for two minutes. When done transfer to a bowl.

5. Cook off the chard until the moisture has evaporated, turn off the heat, and add it to the bowl.

6. Clean the squid. Remove the skin from the squid and trim off the wings and, if they are large, two inches of the body; finely chop. Put the sauté pan on high heat, add a drizzle of oil and fry for about 30 seconds.

7. Add the sundried tomatoes, olives, lemon zest, juice, and chopped squid to the rest of the ingredients in the bowl. Stir to combine and check for seasoning.

8. Using a teaspoon fill the squid cavity with the filling mixture until two-thirds full. Wrap it in clingfilm and foil and place in a roasting pan.

9. Place in the oven and cook for 1 hour until tender.

Serves: 1 person

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