Cooked long and slow in the Provençal style, calamari becomes amazingly tender with a rich and deep flavour. Enjoy  it with a crusty baguette, a fresh green salad and a crisp white wine. This recipe, from PROVENCE Gastronomique by Erica Brown, also works with squid, cuttlefish or octopus. If you intend to clean your own calamari,…… Continue reading slow-cooked calamari