2small morcilla linksor 6oz of your favorite black pudding, casings removed
1onionsmall, diced finely
2clovesgarliccrushed & chopped
1tspsweet paprikapimento dulce
1tbspFresh lemon juice
1tbspfresh flat-leaf parsleyfinely chopped
1tbspolive oil
8-10toothpicks
For the Sauce:
2Tomatoplum, diced finely
3tspchipotle powder
½clovegarlicfinely diced
2tbspolive oil
2tbspwater
1pinchsalt
1squeezeFresh lemon juice
Optional:
2handfulsclamsraw, scrubbed
200mlwhite wine
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.