Striated calamaris sautés à la Basque



Preparation : 20 minutes

Cooking : 1 minute



For 4 persons:


  • 500 g of large squids
  • 2 cl of olive oil
  • 1 clove of garlic
  • ¼ of a bunch of parsley
  • Espelette pepper 
  • 40 g of mayonnaise sauce 
  • 40 g of Espelette pepper Pommery® mustard
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Striated calamaris sautés à la Basque, creamy sauce with Espelette pepper mustard Pommery®




  • Separate the head from the body of the squid.
  • For the head part, remove the entrails and the beak, then separate all the tentacles.
  • For the body, remove the feather, remove the entrails, then stab the entire length to open it fully.
  • Rinse and clean to remove impurities (remaining entrails, ink, sand, etc.)
  • Cut the inside of the squid bodies by squaring with a sharp knife.
  • Dry well with absorbent paper.
  • Heat the olive oil in a hot pan and make sauté the heads and bodies of the squid quickly.
  • Finish at the last moment with finely chopped garlic, chopped flat-leaf parsley, Espelette pepper and fine salt.
  • Serve at your convenience hot, warm or cold.
  • Make a homemade mayonnaise sauce and add the same amount of old-fashioned Espelette pepper Pommery® mustard.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy


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