Sète is such an inspiring place. It is a large harbor with the most beautiful view on the Mediterranean. Even though I have never been to Venice but I feel as though Sète has a “Venice-like” feeling with the canal flowing through the town. It is the birthplace of many French artists such as Georges Brassens, Paul Valéry, Jean Vilar, Hervé Di Rosa, Manitas De Plata, and Robert Combas. Yohann has a particular attachment to Georges Brassens (a French singer) because he often listened to Brassen’s music with his family. Childhood memories are the sweetest. Needless to say, Sète is a very special place with a singular atmosphere. There are countless fishermen who bring fresh fish to the various seafood restaurants along the canal. If you are ever in southern France be sure to visit!
We are really excited to share this recipe because it is “une spécialité sétoise” (a specialty from Sète). It’s called a “Tielle” and is basically a kind of calamari stuffed-pie. We really hope you enjoy it. The tielle is supposed to be round (you can make it in a large pie mold or in multiple small ones) but since our one and only pan is rectangular ours is not round.
Serves 4-6 people
- 500-600 grams (17,5 oz -20 oz) of calamari (or octopus)
- 2 big tomatoes beefsteak tomatoes (or any tomatoes suitable for sauces)
- A bunch of parsley
- 10 black olives
- 2 cloves of garlic
- 3 tablespoons of olive oil
- 400 grams (4 cups) of whole-wheat flour (T80)
- 2 tablespoons of olive oil
- 11 grams (2.3 teaspoons) of yeast (or baking soda)
- A pinch of salt
- A pinch of brown sugar
For the dough:
Put all the dry ingredients in a bowl and mix. Add the olive oil; mix until it’s homogeneous. Progressively add water to the mixture until you obtain somewhat elastic dough. Put aside and let rest for an hour.
For the filling:
Remove the majority of the thin skin of the calamari (unless they are small). Then cut the calamari (or put it through a food processor) into very small pieces (about 0.5 cm). Put them in a saucepan with a bit of olive oil. The calamari will yield water; remove continuously the water until he two garlic cloves, then sauté the garlic and parsley in a saucepan in a bit of olive oil at medium heat. Chop the tomatoes into large cubes. Add the tomatoes and finely chopped olives to the garlic mixture. Cook at high heat for two minutes. Add the calamari and cook at low heat half-covered for half an hour.
Preheat your oven to 210°C (410°F)
In the meantime, spread half the dough and place it in your oiled mold (olive oil). Once the filling is cooked, pour it into the mold (that has been previously lined with half of the dough). Spread the rest of the dough to make a “cover”. Tuck the dough around the edges to seal the “cover”. Brush the top of the “pie” crust with 2 tablespoons of olive oil. Poke holes in the tielle with a fork to let the air out.
Bake the tielle at 210°C (410°F)for half an hour and let cool 15 minutes before eating.
And there you have it, a delicious Tielle! Bon appétit!