Clean the squid thoroughly.
Retain the ink sacks. Dice the squid and put the ink into a sieve with a little water.
Toss and seal the diced squid and onion in a little oil, flambe with the Armagnac and white wine.
Bind with the flour, and add the ink. Season with the salt, the Espelette pepper and bouquet garni.
Allow to simmer for at least 30 minutes.
