Albert Ménès brings you a typical recipe from the Basque country - Luzienne-style baby squid! You can use and abuse the full-flavoured sweet Basque pepper to spice up these baby squid. Serve with white rice!

For 4 people

Difficulty: Medium

Preparation: 30 mins

Cooking: 3 hrs 20 mins

Ingredients

25 baby squid

1 pinch of Albert Ménès Espelette pepper

2 pinches of sweet Basque pepper

1 drizzle of olive oil

2 onions

1 litre of tinned tomato puree

3 fresh peppers

1 small pinch of sugar

Salt

1 small glass of cognac

Preparation

Pour 4 large tablespoons of Albert Ménès olive oil into an earthenware dish. Heat gently, then add the sliced body and tentacles of the squid. Let them brown on a low heat for about 45 minutes.

While the squid are cooking, cut the two onions into pieces and fry them in a little olive oil. Then add the tomato purée, diced peppers, sugar, salt and the two Albert Ménès peppers according to taste.

Let cook for 35 minutes before putting the mixture through a blender. Pour the sauce over the squid and cook gently for at least two hours.

Before serving, heat a glass of cognac, flambé it and pour it into the sauce.