Squid Stew with Black Pudding
This sensational squid stew with black pudding by Richard Corrigan is made with fennel broad beans and peas. The squid is served with crusty bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Saucepan
- Baking pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Offset spatula
- Mixing bowl
- Ladle
- Serving bowl
- Fork
- Wooden spoon
Ingredients
- 8 medium squid (about 500g), cleaned by the fishmonger
- Olive oil
- ½ onion, peeled and coarsely chopped
- ½ bulb fennel, trimmed and coarsely chopped
- 2 garlic cloves, peeled and chopped
- good pinch of saffron threads, crumbled
- 1 tablespoon tomato purée
- 4 tomatoes, skinned, deseeded and cut into 4 petals each
- 1 chilli, finely chopped
- 250ml fish stock
- 60g shelled fresh young broad beans
- 60g peas
- ½ French horseshoe-shaped black pudding (about 225g)
- Salt
- freshly ground black pepper
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