Recipe courtesy of Dominique Chapolard
Episode: Biarritz
3 hr 55 min
2 hr
8 servings


  • 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
  • 2 pig's feet
  • 2 carrots, chopped
  • 2 leeks, chopped
  • 2 onions, chopped
  • 3 cloves
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 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


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.

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