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- 8-10 squid bodies
- 6oz Stornaway Black Pudding, casing removed,
- ½ 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
- ½ clove garlic, finely diced
- 2 tbsp olive oil
- 2 tbsp water
- 1 pinch salt
- 1tbsp lemon juice
- 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.