Ingredients

• 1 tbsp olive oil
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 250g/9oz morcilla black pudding
• 3 small squid
• cleaned
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1 x 227g tin chopped tomatoes
• 1 bay leaf
• 1 tsp sweet smoked paprika
• 225ml/8fl oz white wine
• 2 handfuls raw clams
• scrubbed
• 1 bunch flatleaf parsley
• finely chopped

Directions

• To make the squid
• heat the oil in a pan over a medium heat. Sweat the shallots and garlic for 5 minutes
• or until starting to soften. Add the black pudding
• breaking it up with a spoon and stir everything together. Cook for a few minutes until the black pudding is cooked through.
• Allow the mixture to cool and stuff the baby squid bodies. Secure with a cocktail stick.
• To make the tomatoes and clams
• heat the oil in a frying pan and sweat the onion and garlic for 5 minutes. Add the tomatoes and bay leaf and simmer until reduced. Add the wine
• bring to the boil and simmer to a thick paste.
• Heat the remaining 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. Keep warm
• Meanwhile
• preheat a griddle pan over a high heat. Grill the stuffed squid on both sides until chargrilled. Slice into thick pieces.
• Spoon the sauce onto a serving dish and top with the squid.