50ml olive oil
1 echalion shallot, finely chopped
1 garlic, finely chopped
250g bury black pudding
50ml olive oil
1 onion, sliced
1 garlic clove, finely chopped
400g tin chopped tomatoes
1 tsp sweet smoked paprika
225ml white wine
3 handfuls raw clams
1 bunch flat leaf parsley, finely chopped
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 paprika, tomato puree, tomatoes and bay leaf and simmer until reduced. Bbring to the boil and simmer to a thick paste.
Heat the 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.