An elegant Ragoût de Fruits de Mer using different cuts of fish and shellfish. It is served with parsley Aioli, a nice variation of the traditional Sauce Rouille normally used for fish stews in the Provence.
Encornets à la Provençale, a very popular dish of the South of France. It is quite easy to prepare. Small squids, readily available frozen, are more tender. Serve the dish with a crusty white bread or rice pilaf.
One of my favorite risotto dishes is Risotto ai Calamari e Rucola from the Liguria region in Italy. Easy to make, downright delicious. Cooking the squid separately will avoid it to become tough and chewy.