For the squid
Sweat the onions and the fennel in the butter with the salt for about 15 minutes until soft.
Add the breadcrumbs, spices and cook for 5 minutes on low heat.
Mix in the black pudding.
Allow to cool and then mix in the egg.
To stuff the squid:
Secure the end of the tube with a toothpick (just pass a toothpick through the end like you’re stitching it, so that the stuffing doesn’t come out.)
Fill the tube about 3/4 full with the stuffing then secure the open end with a toothpick as well.
To cook, place on an oiled tray, sprinkle the top with a little salt and into an oven heated at 200C for 10-12 minutes. It’s cooked when you can see the filling trying to escape and the tube is puffed up like a balloon.
For the sauce:
Sweat the onions and the peppers in a little olive oil until soft, about 15 minutes.
Add the white wine and turn the heat up, stirring for a couple of minutes to let the wine reduce by half.
Add the rest of the ingredients, bring to a boil and simmer for 5 minutes.
Blend the mixture and have a quick taste for seasoning.
Put a few spoons of the sauce on a plate, the squid on top and sprinkle some toasted almonds over. Ideal with a green salad!