Squid Stew with Black Pudding - James Martin Chef

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 and freshly ground black pepper