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Fish, Northern, Eastern and Western France

Squid à l’armoricaine with rice

Squid à l'armoricaine with rice is a Breton dish for 4 people, ready in 55 minutes, of medium difficulty, for about €4.20 per serving. The squid simmers in a tomato sauce flavored with white wine and cognac until tender. The key is cooking time, sear the squid fast, then simmer it long, never anything in between.

Tonight, we're heading to Brittany with squid simmered à l'armoricaine, in a rich white wine tomato sauce, served with rice.

Squid à l’armoricaine with rice
Total time
55 min
Difficulty
Medium
Cost per person
€4.20
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Squid à l'armoricaine means a generous tomato sauce, perfumed with white wine and given a little kick of Espelette pepper, where pieces of squid turn tender after a long, gentle simmer. Cognac adds a warm undertone to the sauce without ever taking over. The plain rice on the side is really there to soak up every spoonful of sauce.

This is a dish for a Sunday or an evening when you have a bit of time, since the sauce needs to simmer slowly. It suits anyone who loves simple, generous coastal cooking, though it's trickier for kids because of the squid. Save it for dinner among adults, or for a slightly more festive weeknight table.

The ingredients

4 people

Fish counter

  • Cleaned squid 800 g

Fruits and vegetables

  • Shallots 3
  • Garlic 2 cloves
  • Parsley 4 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wineoften in the pantry 15 cl
  • Cognacoften in the pantry 3 cl
  • Tomato pasteoften in the pantry 1 tbsp
  • Espelette pepperoften in the pantry 1 pinch
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks, Gluten

The step by step recipe

  1. Cut the squid into rings, keep the tentacles, and finely chop the shallot, garlic, and parsley.

    Pat the rings dry before cooking, otherwise they'll boil instead of browning.

  2. Heat the oil over high heat and sear the squid for a few minutes in two batches, then set aside. 5 min

    Don't crowd the pan, it needs to sizzle.

  3. In the same pan, soften the shallots and garlic, add the tomato paste, deglaze with cognac then with white wine. 4 min

    Scrape up the browned bits well, that's what gives the sauce its color.

  4. Add the tomatoes, Espelette pepper, salt, and pepper, return the squid to the pan, and let it simmer gently, covered. 35 min

    The heat should barely bubble, the squid tenderizes without toughening.

  5. Cook the rice in salted water, drain it, and serve it alongside the squid, sprinkled with parsley. 11 min

    Rinse the rice before cooking, it will turn out fluffier.

Our tips to get it right

  • Pick squid that's already cleaned and firm to the touch, that's a sign of freshness and it saves you a long prep step.
  • Let the sauce reduce uncovered for the last five minutes if it looks too thin, it should coat the back of a spoon.
  • Taste the sauce before adding the squid back in, that's your chance to adjust salt and spice without risking overcooking the squid.

The variations

  • Swap the cognac for pastis for a more anise forward note, as in some Mediterranean takes on this dish.
  • For a version without fish or shellfish, replace the squid with button mushrooms and oyster mushrooms, simmered the same way in the sauce.
  • To save time, use small squid already cut into rings and cut the simmering time to 20 minutes, the texture will be a bit firmer.

What to serve it with

  • A glass of chilled Muscadet
  • A simple green salad
  • Bread for the sauce

Storage

Keep squid à l'armoricaine up to 2 days in the fridge, in an airtight container, sauce and rice stored separately. The dish freezes well, without the rice, for up to 2 months. Reheat it gently in a covered pot so the squid doesn't toughen.

Questions about this dish

Can you use frozen squid?

Yes, thaw the squid in the fridge overnight and pat it dry well before searing. Avoid cooking it while still icy, it will release too much water in the pan.

Can you make the sauce ahead of time?

Yes, you can make the tomato sauce the day before and keep it in the fridge. On the day, just reheat it and simmer the squid in it right before serving.

What can replace the cognac?

You can simply skip it, or replace it with a bit more white wine. The result will be less fragrant but still good.

Why does my squid turn rubbery?

That's a sign of in between cooking, neither fast enough nor long enough. You need to either sear it very quickly over high heat, or let it simmer slowly like in this recipe.

How long does it take to make squid à l'armoricaine with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in squid à l'armoricaine with rice?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does squid à l'armoricaine with rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, gluten. Always check the labels of the products you buy.

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