300g morcilla de burgos (black pudding with rice), sliced and skin removed
1 small onion, finely chopped
100ml white wine or fino sherry
1 sachet squid or cuttlefish ink
8 small squid, cleaned
extra virgin olive oil, to drizzle lemon wedges
Method
Heat the oil in a sauté pan, add the morcilla and fry over a medium heat until golden brown, then remove to a plate and set aside.
Add the onion to the pan and fry gently for 5 minutes until softened, then add the morcilla back to the pan. Add the wine or sherry and cook for 1-2 minutes, then add the ink.
Season and simmer for 5 minutes until the morcilla breaks down. Allow to cool a little. Stuff the squid with the morcilla and season on the outside. Heat a heavy-based pan or plancha over a high heat and quickly sear the stuffed squid.
Serve with a drizzle of olive oil and the lemon wedges.
Recipes and photographs taken from The Spanish Pantry by José Pizarro, photography by Emma Lee (Quadrille, £28)
