Barbecued squid stuffed with fennel and Spanish blood sausage, by Ben O'Donoghue
Ingredients to serve 4
50ml olive oil
1 large fennel bulb, finely diced
200 g Spanish blood sausage (or black pudding)
Freshly ground black pepper
8 medium whole squid, tubes cleaned and tentacles trimmed
Fish and pork are a classic pairing, especially in this Spanish blend of crumbly morcilla (blood sausage) and squid. I think it's the spicy flavour and fat content of the sausage that works so well with the squid, and the addition of fennel gives a hint of aniseed to the dish. An alternative to stuffing the squid with the cooked fennel would be to serve the fennel as a shaved salad, with the addition of some mint.
Prepare your barbecue for direct grilling over a medium-high heat.
Gently fry the fennel in a little olive oil until soft, sweet and slightly golden. Allow to cool.
Remove the blood sausage from its outer skin and crumble on to the cooked fennel. Combine and season with salt and pepper.
Make lots of small cuts along the length of the tubes to about 1cm deep. This will allow the heat to penetrate the sausage, and it also looks impressive.
Stuff the squid tubes with the sausage and fennel mixutre, being careful not to overfill them as the sausage will not heat through thorougly when cooking. Reserve any leftover sausage mixture.
Once the tubes are stuffed, lightly oil and season the squid tubes. Place them cut-side down on the barbecue and cook for three minutes, until nicely charred. Turn over and cook for another one or two minutes. If you have any leftover sausage mixture, place it on the barbecue hotplate to cook at this point, along with the trimmed tentacles.
Serve the squid garnished with a sprinkling of any leftover cooked sausage and the cooked tentacles with a light green salad.
From 'Outdoors: Grill Your Way Around the World', by Ben O'Donoghue (Hardie Grant, £14.99)