Recipe: Squid stuffed with black pudding

More fun from the Coast and Glen fish box, this time we had a Shetland Squid. Fancying a change from the usual calamari, we gave it a Spanish/Scottish twist with spicey Stornaway black pudding.

 

 

Recipe: Squid stuffed with black pudding
Cuisine: Fish
Author: Glasgow Foodie
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 8-10 squid bodies
  • 6oz Stornaway Black Pudding, casing removed,
  • 1/2 spanish onion, diced finely
  • 2 cloves garlic, crushed & chopped
  • 1tsp sweet paprika/pimenton dulce
  • 1tbsp lemon juice
  • 1tbsp finely chopped flat-leaf parsley
  • 1tbsp olive oil
  • toothpicks
  • For the sauce
  • 2 plum tomatoes, diced finely
  • 3 tsp chipotle powder
  • 1/2 clove garlic, finely diced
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 pinch salt
  • 1tbsp lemon juice
Instructions
  1. Rinse out your squid and remove any cartilidge and bits.
  2. Add oil to pan and over a medium heat cook onions. Allow to sweat for 3-5 mins until soft.
  3. Break up black pudding and add to pan. Continue to break up with a spoon while it cooks.
  4. When onions and black pudding are well combined, add garlic and paprika/pimenton, and mix well.
  5. Increase heat to medium high and add lemon juice.
  6. When ready, mixture should be well-combined and pretty coherent rather than loose
  7. Allow to cool enough so you can handle it.
  8. Salt interior of squid lightly and stuff with mixture and “sew” top closed with a toothpick.
  9. grill them for 2-3 minutes per side or until grill-marks have developed and squid are nice and firm.
  10. Slice and serve with sauce.
  11. The sauce
  12. Heat pan to medium heat. Add half olive oil and garlic.
  13. When garlic is lightly colored, add tomatoes.
  14. Add water, salt, parsley and chipotle powder. Combine well.
  15. Reduce heat. Add lemon juice and remaining olive oil.
  16. Serve over and under the stuffed squid.

Squid with black pudding coast and Glen fish box

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