• Hélène's Armorican-style squids


    Ingredients for 6 people


    3 onions
    3 garlic cloves
    3 cans crushed tomatoes
    White wine (1 or 2 glasses)
    olive oil
    1.5 kg squid, whole if possible
    1 glass cognac
    1 chili pepper




    Wash hands.
    Place squid next to each other on a clean cloth.
    Light the candles.
    Recognize the squids, spot the tentacles with the grains of sand, the eyes.
    Point out what needs to be pointed out (for me, thank you, in the double sense of grace and thanks).
    Delicately remove the head, skin and viscera - you may come across an ink pocket that the squid uses to hide - reserve these parts for the chickens, remove the pretty feather, which is a kind of transparent cartilage, and the beak, which is the only hard part. Slice the shell, tentacles and fins, which can also be eaten.
    Slice the onion finely.
    Chop garlic.
    Heat the olive oil in a cast-iron casserole dish and sauté the cut squid for 2 minutes, stirring occasionally. Set aside.
    Melt onions over low heat without browning.
    Add garlic.
    Return squid to pan.
    Add tomatoes.
    Season with salt and pepper.
    Add chili pepper.
    Cook over a low heat for about 1 hour (remove the lid a little before the end if you want a thicker sauce).
    Dip your little finger in to taste the sauce.
    Eat a small piece of squid to check doneness.
    Set the table.
    Do the dishes.
    Clean the kitchen.


  • To see the ritual accompanying this recipe and/or to participate yourself: