Recipe for « ragoût de seiches aux olives » by Jérôme Béziat and Francette Auriac, two members of the « confrérie de la pignate » (pignate = a big earthenware cooking pot) and prize-winners at the recent Béziers Méditerranée competition sponsored by Gilles Goujon, « Meilleur ouvrier de France » and chef at the Auberge du Vieux Puits in Fontjoncouse (Aude):

Ragoût de seiche aux olives
Ingredients (for 4 people):
2 kg large fresh squid with their livers, 1 kg potatoes, 250g Greek-style black olives, 1 large onion, 3 cloves garlic, 2 soupspoons tomato purée, olive oil, 1 small dried red chilli, salt, pepper, saffron, thyme, bay and garlic-rubbed toasted bread

Preparation:
• cut the squid into pieces and place in a pan without oil to make them render their juices.
• Strain them.
• add the olive oil, cook them and place to one side
• brown a large chopped onion
• add the potatoes, chopped into large pieces, the tomato purée and half of the squid liver
• when all is nicely browned, add the squid and cover with water, adding the black olives, salt, pepper, chilli pepper and crushed garlic.
• cook over a high heat for 30 minutes
• serve with the slices of toast rubbed with garlic