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Squid Provencal


Rate this recipe 3.3/5 (224 Votes)


  • squid
  • 1 green pepper
  • 3 tomatoes
  • 1 onion
  • Tomato paste
  • cream
  • salt and pepper
  • chili powder
  • 1 cup water or 1 ½ white wine


Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Average budget


Step 1

Wash and remove the skin of small squid and cut into cubes.

Step 2

Slice the onions, cut tomatoes and peppers into cubes.

Step 3

With a paper towel to wipe some oil in your pan and add chopped onion. Make them sweat.

Step 4

Add the squid. Leave to cook for 15 min monitoring. Add the glass of water or white wine and tomato paste.

Step 5

Add tomatoes and pepper let simmer 20 min by monitoring.

Step 6

Add cream and pepper to taste.

Step 7

Monitor the cooking so that the squid is easily pierced with a knife point.

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  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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