Morcilla Stuffed Baby Squid
morcilla stuffed baby squid

Morcilla Stuffed Baby Squid

Total time: 1 hour
Servings: 2
morcilla stuffed squid

🇪🇸 En español: Calamares Rellenos con Morcilla

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These baby squid stuffed with morcilla, (Spanish black pudding) make a great tapa.

This recipe was inspired by one from Jamie Oliver influenced by a couple of others I found on the web.

Serve with a chipotle and lemon salsa style sauce to balance out the richness of the black pudding.

For a bit of luxury, add a couple of handfuls of clams into the sauce!

morcilla stuffed squid

Morcilla Stuffed Baby Squid

These baby squid stuffed with morcilla, (Spanish black pudding) make a great tapa.
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Course: Tapas
Cuisine: 🇪🇸 Spanish
Keyword: black pudding, Spanish, squid
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2
Calories: 868kcal
Author: Richard


For the Squid:

  • 8-10 baby squid bodies, not tentacles
  • 2 small morcilla links or 6oz of your favorite black pudding, casings removed
  • 1 onion small, diced finely
  • 2 cloves garlic crushed & chopped
  • 1 tsp sweet paprika pimento dulce
  • 1 tbsp Fresh lemon juice
  • 1 tbsp fresh flat-leaf parsley finely chopped
  • 1 tbsp olive oil
  • 8-10 toothpicks

For the Sauce:

  • 2 Tomato plum, diced finely
  • 3 tsp chipotle powder
  • ½ clove garlic finely diced
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 pinch salt
  • 1 squeeze Fresh lemon juice


  • 2 handfuls clams raw, scrubbed
  • 200 ml white wine


For the Squid:

  • Rinse out the squid with cold water and pat dry.
  • Add oil to saute pan and, when at medium heat, add onions. Allow to sweat for 3-5 mins until soft.
  • Break up morcilla/sausage with your fingers and add to pan. Continue to break up with a spoon while it cooks.
  • When onions and morcilla 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 or solid.
  • Allow to cool enough so you can handle it.
  • Fire-up your grill/barbecue to medium-high.
  • Salt interior of squid lightly and stuff with mixture and “sew” top closed with a toothpick.
  • Do not overfill. Squid shrinks when cooked and too much filling will cause it to leak and make a mess of your grill.
  • Meanwhile, preheat a griddle pan over a high heat. Grill the stuffed squid on both sides until chargrilled.
  • Remove from grill and allow to cool a little.

For the Sauce:

  • Heat saute pan to medium. Add the garlic and half of the olive oil.
  • When garlic is lightly colored, add the tomatoes.
  • The tomatoes should melt into a sauce texture with a little stirring.
  • Add the water, salt, parsley and chipotle powder. Combine well.
  • Reduce the heat. Add the lemon juice and remaining olive oil.
  • Serve over and under the stuffed squid.

For the (optional) Clams

  • Heat the 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.


Calories: 868kcal | Carbohydrates: 34g | Protein: 91g | Fat: 32g | Saturated Fat: 10g | Fiber: 5g | Sugar: 7g
squid with black pudding and peppers
Squid and Black Pudding with Peppers
This easy mid-week meal originates I believe from the city of Burgos, the home of the legendary El Cid.
Check out this recipe


  • Jamie Oliver
  • Saturday Kitchen – Matt Tebbutt

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