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Recipe: Squid stuffed with black pudding

Glasgow Foodie
Print Recipe
Cuisine Fish
Servings 4

Ingredients
  

  • 8-10 squid bodies
  • 6 oz Stornoway Black Pudding casing removed,
  • 1/2 spanish onion diced finely
  • 2 cloves garlic crushed & chopped
  • 1 tsp sweet paprika/pimenton dulce
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tbsp 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
  • 1 tbsp lemon juice

Instructions
 

  • Rinse out your squid and remove any cartilidge and bits.
  • Add oil to pan and over a medium heat cook onions. Allow to sweat for 3-5 mins until soft.
  • Break up black pudding and add to pan. Continue to break up with a spoon while it cooks.
  • When onions and black pudding are well combined, add garlic and paprika/pimenton, and mix well.
  • Increase heat to medium high and add lemon juice.
  • When ready, mixture should be well-combined and pretty coherent rather than loose
  • Allow to cool enough so you can handle it.
  • Salt interior of squid lightly and stuff with mixture and “sew” top closed with a toothpick.
  • grill them for 2-3 minutes per side or until grill-marks have developed and squid are nice and firm.
  • Slice and serve with sauce.
  • The sauce
  • Heat pan to medium heat. Add half olive oil and garlic.
  • When garlic is lightly colored, add tomatoes.
  • Add water, salt, parsley and chipotle powder. Combine well.
  • Reduce heat. Add lemon juice and remaining olive oil.
  • Serve over and under the stuffed squid.