50+ Friends Club Cookbook
Fish and Shellfish

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SQUIDS STUFFED WITH THE MARMALADE OF ONION - LEMON

From the Kitchen of: Philippe Raynaud

12		Squids
3	Tbsp.	Marmalade of Onion, with lemon or original**
3 1.2	oz	stale Bread
2	small	Tomatoes
1	cluster	Parsley
pinch		salt
pinch		pepper
pinch		Thyme
1	glass	dry white wine
1	Tbsp.	Olive Oil

• Let the bread soak in the milk
• Add the marmalade of onion
• Add the tomatoes grossly cut
• Add 2/3 of the mixed parsley, salt, season with pepper
• Fill the squids and keep them shut with a tooth-pick
• Heat the olive oil in a frying pan. - Fry quickly the squids on a hot flame, then slow down, add the white wine, the thyme, and cover.
• Add the third part of the mixed parsley. Let it cook for another 3 minutes, but keep stirring.
• Serve as a "hot entrée" with a tomatoe sauce, or as a Main menu - with rice.
• **in fact little pieces of onion (from the district of Alaigne,the department of Aude, and the best place for the quality of the onion in France)are delicately cut and macerated with vinegar of Xeres and wine of Aude. We call it in France "Confit d'oignon". It is lovely with toasts on foies gras.