• mojo picante sauce

    Mojo picante, the spicy red pepper sauce is served with papas arrugadas, the wrinkly potatoes, all over the Canary Islands.

  • morcilla stuffed baby squid

    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

  • papas arrugadus

    Brought over by explorers to South America in the 1600s and cultivated in the Canary Islands ever since you are sure to have had them on holiday there.

  • Pimientos de Padron

    Pimientos de Padrón are small, bright green peppers that come from the municipality of Padrón in Galicia, in the northwest part of Spain.

  • pulpo a la gallega

    Pulpo a la Gallega or Pulpo a Feira (Galician name meaning ‘fair style octopus) is a traditional dish from the region of Galicia. It is the main dish during the patron saint festivities of the city of Lugo.