These are stuffed with Morcilla, a Spanish black pudding and then grilled finished in the oven and served with a fresh Salsa Verde.
Oven 160 degrees Celsius
Wash and dry the squid.
Peel and finely dice the shallot. Peel and crumble the morcilla.
In a frying pan, add some olive oil and cook the shallot and thyme gently, until soft, sweet and transparent.
Add the sherry (Use a medium Amontillado, if possible)bring to the boil then simmer until the liquid has almost evaporated. Remove the sprig of thyme.
Add the morcilla and mash with a spatula until a paste is formed. Cool and transfer to a piping bag. Pipe small amounts into the squid tube and secure with a cocktail stick.
Lightly oil and season the squid, chargrill for a minute each side then transfer to the oven to heat the filling through.
Peel and finely dice the shallot.
Grate the garlic.
Finely chop the parsley, capers and anchovies.
In a bowl, combine the mustard with the prepared ingredients and bind with olive oil.
Place the grilled on a platter and drizzle with the Salsa Verde
«Be careful not to overcook the squid, as it will become rubbery.»