SQUID STEW WITH CEBETTES
1.5kg of squids
I bunch of cebettes
2 pinches of saffron
20 cl of dry white wine
If squids are large, separate heads from bodies. Cut bodies in half and chop heads coarsely. Keep some whole ones aside for decoration.
Chop up onion and garlic.
Cut ham in dice and brown for a few seconds in a little oil. Put aside.
In that same oil, throw in chopped bodies, the peel of a green lemon and season. Cook for about 10 minutes. Add chopped heads, onion and garlic. Brown and cook in covered pot for about 5 minutes.
Incorporate peeled and cut tomatoes without their seeds. Melt for 2 minutes. Add white wine, salt, pepper, chili (to taste), basil and saffron. Bring to a boil to allow wine to evaporate and cook for another 5 minutes on very low heat.
Add cebettes, whole or in pieces, according to size.
Cook for another 5 minutes, check seasoning and start dreaming!
You will present the squids with a large dish of round Italian rice to which you will have added a pinch of saffron in cooking water. On top of rice, pour a thread of olive oil and serve in clay pots from Provence.