The recipe of the Taverne Paillette
- 3 kg of squid,
- 15 velvet crabs,
- 1 L white wine
- 15 cl calvados,
- 8 tbsp. of tomato concentrate,
- 2 tbsp. of shellfish stock,
- 2 cloves of garlic,
- Crème fraîche,
- Olive oil
Skin and cut the squid into rings, place in a pot of cold water and bring to boil for 5 min.
For the sauce, brown the velvet crabs in olive oil with the garlic for 10 min over a high heat. Then flambé them with the calvados. Next, add the white wine, then the tomato concentrate, and add water until it is covered.
Leave to simmer for two hours. Pass the whole thing through the grinder, then filter the sauce with a strainer. Add some crème fraîche and keep the sauce warm.
Lightly brown the squid and cover with the sauce.
Serve immediately. Bon appétit!
La Taverne Paillette
22 Rue Georges Braque,
76600 Le Havre
02 35 41 31 50