En español: Calamares y Morcilla con Pimientos

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

Richard

This easy mid-week meal originates I believe from the city of Burgos, the home of the legendary El Cid.

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine 🇪🇸 Spanish

Servings 2

Calories 671 kcal

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.

Keyword black pudding, Spanish, squid