Striated calamaris sautés à la Basque

Striated calamaris sautés à la Basque, creamy sauce with Espelette pepper mustard Pommery®

Steps:

• 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