Baby squid stuffed with morcilla with tomatoes and clams
If you can't find morcilla, you can substitute with some soft black pudding.
Ingredients
For the squid
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 250g/9oz morcilla black pudding
- 3 small squid, cleaned
- salt and freshly ground black pepper
For the tomatoes and clams
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 x 227g tin chopped tomatoes
- 1 bay leaf
- 1 tsp sweet smoked paprika
- 225ml/8fl oz white wine
- 2 handfuls raw clams, scrubbed
- 1 bunch flatleaf parsley, finely chopped
Method
To make the squid, heat the oil in a pan over a medium heat. Sweat the shallots and garlic for 5 minutes, or until starting to soften. Add the black pudding, breaking it up with a spoon and stir everything together. Cook for a few minutes until the black pudding is cooked through.
Allow the mixture to cool and stuff the baby squid bodies. Secure with a cocktail stick.
To make the tomatoes and clams, heat the oil in a frying pan and sweat the onion and garlic for 5 minutes. Add the tomatoes and bay leaf and simmer until reduced. Add the wine, bring to the boil and simmer to a thick paste.
Heat the remaining wine in a saucepan. Add the clams to the pan, discarding any open clams that do not close when given a sharp tap. Cook for 5 minutes, or until the clams are open. (Discard any that do not open.) Remove the clams and pick out the meat. Strain the cooking liquor into the tomato sauce, bring to a simmer and reduce. Add the clam meat and parsley to the sauce and stir well. Keep warm
Meanwhile, preheat a griddle pan over a high heat. Grill the stuffed squid on both sides until chargrilled. Slice into thick pieces.
Spoon the sauce onto a serving dish and top with the squid.