Grilled Squid with Piperade in Clairette de Die Jus

Ingredients :

900g squid, white parts only
2 red peppers
1 red onion
50g black olive tapenade
2 pinches Espelette pepper
2 tomatoes
3cl olive oil
100g chorizo
2 green peppers
2 yellow peppers
10cl Jaillance Clairette de Die
6 pinches fine salt
1 clove garlic

Method :
Wash all the vegetables
Peel the pepper and remove the white core and seeds. Cut into thin strips.
Wash and peel the onion. Peel and mince the garlic
Skin and de-seed the tomatoes and cut into fine strips
Peel and chop the chorizo
Rinse the squid and chop into rings.

In a wok, brown the squid in olive oil. Season and remove from pan.
Add olive oil to the wok and sweat the onion, garlic and chorizo with a pinch of salt. Add the strips of pepper and a pinch of salt. Cook for a few minutes and deglaze with Clairette.
Add the tomatoes and bind the piperade together with tapenade. Check seasoning.

Combine the squid with the piperade and arrange in shallow bowls.

Chef’s tip :
Be careful not to overcook the squid, as it can become rubbery.

Recipe created for Jaillance by Atelier des Chefs