Stuffed Squid with Coquillettes, Rouille Sauce and Gruyère

 Introduction

This is pure French comfort food with a southern accent. Tender squid tubes, prepared as stuffed squid, are gently braised in a tomato-based rouille sauce and served with creamy coquillettes finished with melted Gruyère. It is generous, homely, and deeply satisfying, the kind of dish that belongs on a family table rather than a fine-dining plate.

The contrast works beautifully: the slight chew of the stuffed squid, the richness of the filling, the punchy rouille, and the soft, cheesy pasta that absorbs every drop of sauce.

Ingredients (serves 2–3)

For the stuffed squid

– Whole squid, cleaned

– Minced pork or mixed pork and beef

– Onion, finely chopped

– Garlic, minced

– Parsley, finely chopped

– Breadcrumbs

– Egg

– Salt and black pepper

– Olive oil

For the rouille-style tomato sauce

– Onion, finely chopped

– Garlic

– Tomato passata or crushed tomatoes

– Fish or light chicken stock

– Paprika

– Cayenne or chili

– Saffron or turmeric

– Olive oil

– Salt and pepper

For the coquillettes

– Coquillettes pasta

– Butter

– Gruyère, grated

– A ladle of the rouille sauce

Method

Prepare the stuffing

Gently sauté the onion and garlic in olive oil until soft. Let cool slightly, then mix with the minced meat, parsley, breadcrumbs, egg, salt, and pepper. The texture should be moist but not loose.

Stuff the squid

Fill the squid tubes two-thirds full to prevent bursting during cooking.

Start the sauce

In a wide pan, sauté onion and garlic in olive oil. Add paprika, chili, and saffron or turmeric. Stir briefly, then add tomato passata and a splash of stock.

Cook the stuffed squid

Nestle the stuffed squid into the sauce. Cover and simmer gently for 35–45 minutes, turning once, until the squid is tender and the sauce has thickened.

Cook the pasta

Boil coquillettes in salted water until just tender. Drain, then return to the pot with butter, grated Gruyère, and a ladle of the rouille sauce. Stir until creamy.

Serve

Slice the stuffed squid thickly, spoon over plenty of sauce, and serve alongside the cheesy coquillettes.

Serving notes

This dish loves bread. A crusty baguette is essential to mop up the rouille sauce. A simple green salad with sharp vinaigrette keeps everything balanced.

Wine pairing

A southern French red with moderate tannins works perfectly: Côtes-du-Rhône, Minervois, or Corbières. A textured Picpoul or Vermentino also pairs beautifully.

You enjoyed this? Then here is another great sea and land recipe:

Paella Mar y Muntanya