Chilli con Carne was introduced to America by the “Chili Queens,” women who served food in San Antonio’s Military Plaza as early as the 1860s. Chilli stands were also common in Galveston and Houston; they were the taco trucks of the 1800s. Tamales with chilli was the most common order—beans were often added.
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 Baby Squid These baby squid stuffed with morcilla, (Spanish black pudding) make a great tapa. For the Squid:8-10 baby squid (bodies, not tentacles)2 small morcilla links (or 6oz of your favorite black pudding, casings removed)1 small onion (diced finely)2 cloves garlic (crushed & chopped)1 tsp sweet paprika/pimenton dulce1 tbsp lemon juice1 tbsp flat-leaf parsley (finely chopped)1 tbsp olive oil8-10 toothpicksFor the Sauce:2 plum tomatoes (diced finely)3 tsp chipotle powder1/2 clove garlic (finely diced)2 tbsp olive oil2 tbsp water1 pinch salt1 squeeze lemon juiceOptional:2 handfuls raw clams (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) ClamsHeat 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. TapasSpanish Credits: Jamie Oliverweareneverfull.comSaturday Kitchen – Matt Tebbutt
This Spanish-style chicken bake adapted from one by The Hairy Bikers is a one-pot wonder that’s made with juicy chorizo, chicken and veg – perfect for a midweek supper or a weekend alternative to a weekend roast. Because everything cooks together, this really allows the flavours to come together nicely.
This easy mid-week meal originates I believe from the city of Burgos, the home of the legendary El Cid. Morcilla as used in this recipe is the Spanish version of black pudding. You can find out more about it here. 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. 375 g Small waxy potatoes700 g Squid (cleaned)Extra-virgin olive oil (for frying)2 Red pointed peppers (halved, deseeded and sliced)150 g Spanish morcilla or black pudding (cut into chunks)3 cloves Garlic (finely chopped)¾ tsp Dried chilli flakes3 tbsp Flat-leaf parsley (chopped)Lemon juice Boil the potatoes until just tender and drain them.Wash the squid well (even though it has been cleaned by the fishmonger or supermarket, there is usually white gunge inside the body) and pat dry (or it won’t fry well). Set the tentacles aside.If the bodies are under 10cm long you can keep them whole; if larger, cut off the wings and set aside. Slice open the bodies (cutting them in half entirely if very large) and score the insides in a cross-hatch pattern.Heat a tablespoon of the oil in a large frying pan and sauté the sliced peppers until they are soft and a little blistered. Remove to a dish. Add another bit of oil and sauté the black pudding until it is coloured all over and cooked through, about four minutes. Add to the peppers.Bash the potatoes gently with the end of a rolling pin so that they’re a little squished. Add more oil to the pan and fry the potatoes over a high heat until crispy. Season and add to the peppers and black pudding.Add more oil to the pan, and heat until really hot. Cook the squid in batches, pressing down with tongs as you go. It needs only about 30 seconds on each side to get a lovely golden colour. As soon as each batch is ready, remove it to a plate.Add the garlic and chilli flakes to the oil left in the pan and cook until golden, then add everything back to the pan and toss it round, heating it through. Add the parsley and lemon and check the seasoning. Serve straight away with lemon wedges. Main CourseSpanish Credits: Diana Henry – The Telegraph