Recipe courtesy of Dominique Chapolard
Episode: Biarritz
Total:
3 hr 55 min
Active:
2 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

Bisque:
  • 1 tablespoon olive oil
  • 8 large raw prawns, peeled and deveined, heads and shells reserved
  • 1 salmon head
  • 1 yellow onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stick, finely chopped
  • 3 large cloves garlic, chopped
  • 1 bay leaf
  • 1/3 cup dry white wine
  • 2 tablespoons tomato paste
  • Pinch saffron threads
  • Salt and freshly ground black pepper
Stuffing:
  • 2 pig's feet
  • 2 carrots, chopped
  • 2 leeks, chopped
  • 2 onions, chopped
  • 3 cloves
  • 2 bay leaves
  • 2 sprigs fresh thyme
Squid:
  • 3 shallots, diced
  • 2 cloves garlic, diced
  • 1/2 onion, diced
  • 2 ounces Bayonne cured ham
  • 1 1/2 ounces port
  • Pinch of salt
  • 2 pinches of Epelette pepper powder or hot paprika
  • 2 tablespoons olive oil
  • 8 baby calamari, cleaned
  • 2 tablespoons squid ink paste
  • 1 teaspoon Espelette oil
  • 2 sprigs fresh chervil

Directions

For the bisque: Heat the oil in a large saucepan over medium heat. Add the reserved prawn heads and shells and salmon head. Cook, stirring, until the shells are browned, 4 to 5 minutes.

Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, until the onion is soft, 5 minutes.

Discard the prawn heads and salmon head, but reserve the prawn shells. Add the wine, tomato paste and saffron to the pan along with 1 quart water, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 15 minutes. Set aside to cool for 10 minutes.

Transfer the mixture to a blender (shells included) and blend until very smooth. Strain through a coarse sieve into a clean saucepan. Stir in 1 1/2 cups water. Taste and season with salt and pepper. Set aside.

For the stuffing: In a medium saucepan, combine the pig's feet, carrots, leeks, onions, cloves, bay leaves and thyme and cover with water. Bring to a boil and cook for 1 1/2 hours. Remove the pig's feet and allow to cool (discard the cooking liquid). Remove and discard the bones and set the meat aside.

For the squid: Heat a saucepan over medium heat and add the shallots, garlic and onions and cook, covered, 4 minutes. Add the cured ham, port, salt, a pinch of espelette powder and the reserved pig's feet. Cook, 5 minutes, then remove from the pan and allow to cool.

In a clean hot pan, add the olive oil, then pan-fry the calamari until slightly browned on each side. Remove, then add the stuffing to each calamari and close the cavity with a toothpick. Set aside.

In the same pan add the squid ink paste and 2 cups of the bisque and whisk until combined. Bring to a boil and cook, boiling vigorously to reduce, 5 minutes. Return the stuffed calamari to the pan, bring to a simmer and cook for a further 2 minutes on each side, basting with the sauce as you go.

Transfer the calamari to a serving platter and spoon the ink sauce over the top. Dress the plate with drops of espelette oil and garnish with chervil and a pinch of espelette powder.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Black Sesame Sweet Tofu

Recipe courtesy of Kyotofu

Sticky Toffee Sauce

Bitter Melon Stuffed with Spiced Tomatoes

Recipe courtesy of Bal Arneson

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Squid Ink Tagliatelle with Squid and White Wine-Tomato Sauce

Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette

Recipe courtesy of Bobby Flay

Calamari Filled with Shellfish, Saffron Risotto and Ink Sauce

Recipe courtesy of Jacques Le Divellec

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c