🇪🇸 En español: Calamares Rellenos con Morcilla
These baby squid stuffed with morcilla, (Spanish black pudding) make a great tapa.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
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 Baby Squid
These baby squid stuffed with morcilla, (Spanish black pudding) make a great tapa.
Ingredients
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
Optional:
- 2 handfuls clams raw, scrubbed
- 200 ml white wine
Conversions
Instructions
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.
1
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
Credits:
- Jamie Oliver
- weareneverfull.com
- Saturday Kitchen – Matt Tebbutt