Cooking is all about spending quality time together. That said, it can be easy to run out of meal ideas when it comes to feeding the family. So here’s a local recipe for you to try: cuttlefish stew.

My kids ask me the same question every day: “Mum, what’s for dinner? “

Lucas and Valentin love seafood so I’ve dug out a classic Valras recipe passed down by the president of the Confrérie de la Pignate. Francette has shared all her secrets to making a good cuttlefish and olive stew with me.

Serves 6:

Difficulty: easy
Prep time: 30 minutes Cooking time: 1.5 hr
1.5kg fresh cuttlefish
2kg potatoes 400g unpitted black olives
4 onions
1 bulb of garlic
2 tbsp tomato purée
Olive oil
Saffron/Espelette pepper/piri piri chilli/salt/pepper
1 cuttlefish liver (our secret ingredient ;))

I get my cuttlefish from the fishermen or my fishmonger so I know it’s good quality and I avoid endless queues.

Our small businesses need us! I know cleaning the cuttlefish isn’t the most glamorous bit of the recipe but Valentin thinks it’s good fun.

Francette hosts a cuttlefish stew demonstration and tasting on the last weekend of June during the annual fishing festival: Fête de la Saint-Pierre in Valras-Plage.

No excuses: you know what to serve tonight.

Further reading


Originally from Poitiers, she has been living in the south of France for several years now. She is now head of communications and databases at the Béziers Méditerranée Tourist Office. Putting the spotlight on each and every one of the service providers who make up the richness and originality of the region is something she takes to heart. Judging by the articles she posts on her blog, her interests tend to lie in festivities, culture and, above all, good food! Her favourite place: the Plateau des Poètes. It's a soothing place to take a stroll, and ideal for lunch in the sun.