Baked squid stuffed with black pudding and fennel

Baked squid stuffed with black pudding and fennel

Quick Overview:

This one is a winner! The beautiful combination of sweet squid along with a meaty black pudding and the lightness of anise from fennel works a charm.  It’s great with a red pepper sauce and some toasted almonds. Works great if you’ve got guests coming and don’t want to spend a lot of time in the kitchen! If you can’t get black pudding, or have an aversion to it, Chorizo works fantastic as well, or any spiced sausage!


For the Squid Stuffing
  • 1 – onions, chopped
  • 2 tsp - butter
  • 1 – fennel, chopped
  • 40g- breadcrumbs
  • ½ – egg
  • ½ tsp – ground mace
  • 1 tsp – black pepper
  • 2 cloves – garlic, minced
  • 200 g – black pudding, diced
  • 1 tsp – salt
For the Red Pepper Sauce
  • 2 – red peppers, chopped
  • Olive oil for cooking
  • 1 – onion, chopped
  • 1 tsp – paprika
  • 1 tsp – Mojo Risin’ Chilli Relish
  • 1 clove – garlic, chopped
  • splash - white wine
  • 1/2 tsp - salt
  • 200 ml – water or chicken stock (unsalted)
  • splash – double cream


  1. For the squid
    Sweat the onions and the fennel in the butter with the salt for about 15 minutes until soft.
  2. Add the breadcrumbs, spices and cook for 5 minutes on low heat.
  3. Mix in the black pudding.
  4. Allow to cool and then mix in the egg.
  5. 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.)
  6. Fill the tube about 3/4 full with the stuffing then secure the open end with a toothpick as well.
  7. 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.
  8. For the sauce:
    Sweat the onions and the peppers in a little olive oil until soft, about 15 minutes.
  9. Add the white wine and turn the heat up, stirring for a couple of minutes to let the wine reduce by half.
  10. Add the rest of the ingredients, bring to a boil and simmer for 5 minutes.
  11. Blend the mixture and have a quick taste for seasoning.
  12. Eating it:
    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!