Baked Squid stuffed with black pudding and fennel

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!

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Squid Stuffing (for 4 medium sized tubes)

1 – onions, chopped

1 – fennel, chopped

40 g- breadcrumbs

1/2 – egg

1/2  tsp – mace

1 tsp – black pepper

2 cloves  – garlic, minced

200 g –  black pudding, diced

1 tsp – salt

Method

Sweat the onions in a little butter with the salt.

When the onions are soft, add the chopped fennel and sweat until the fennel is soft.

Add the breadcrumbs, spices and egg and cook for 5 minutes on low heat.

Mix in the black pudding.

Allow to cool.

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 a 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.

Red Pepper Sauce

2 – red peppers, chopped

1 – onion, chopped

1 tsp – paprika

1 clove – garlic, chopped

splash  – white wine

1/2 tsp  – salt

200 ml – water or chicken stock (unsalted)

splash – double cream

Method: Sweat the onions in a little oil or butter until soft. Add the peppers and cook for a further 10 minutes until the peppers are soft.

Add the white wine and turn the heat up, stirring for a couple of minutes to let the wine reduce. 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.

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!

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