Stuffed baby squid with Morcilla, Salsa Verde Recipe

These are stuffed with Morcilla, a Spanish black pudding and then grilled finished in the oven and served with a fresh Salsa Verde.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the filling
  • Baby squid : 500 g
  • Black pudding (s) : 150 g
  • Shallot(s) : 1 whole
  • Fresh thyme : 2 sprig
  • Sherry : 100 ml
  • For the rest of the recipe
  • Flat leaf parsley : 0.5 bunch
  • Capers : 30 g
  • Garlic clove(s) : 1 whole
  • Banana shallot(s) : 1 whole
  • Maille Dijon mustard : 2 Tsp
  • Anchovies in oil : 1 whole
  • Olive oil : 100 ml



    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

Chef's tip

«Be careful not to overcook the squid, as it will become rubbery.»

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