Squid with broad beans and black pudding

Name: Squid with broad beans and black pudding
Yield: Serves 6
Ingredients: 8 medium squid (about 500 g), cleaned by the fishmonger; olive oil; 8 medium squid (about 500 g), cleaned by the fishmonger; ½ French horseshoe-shaped black pudding (about 225 g); salt and freshly ground black pepper; salt and freshly ground black pepper; good pinch of saffron threads, crumbled; 1 tablespoon tomato purée; 50 ml white wine; 115 g shelled fresh young broad beans (about 450 g in shell); 1 small carrot, peeled and coarsely chopped; ½ onion, peeled and coarsely chopped; ½ bulb fennel, trimmed and coarsely chopped; 3 garlic cloves, peeled and chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Black pudding takes well to oysters. That is the signature dish of Gerry Galvin of Drimcong restaurant in Galway, and it inspired me to try black pudding with another fish. The result is this dish, which I think is quite delicious.

Ingredients

8 medium squid (about 500 g), cleaned by the fishmonger
olive oil
1

Fish course
Pescatarian
Gluten-free
Spring

Method

Cut the squid bodies into rings and the tentacles in half. Set aside.

Put a generous film of olive oil in the bottom of a large saucepan and set over medium heat. When the oil is hot, add the chopped carrot, onion and fennel, and cook gently for about 5 minutes or until softened, stirring from time to time. Add the garlic and saffron, stir and cover the pan. Lower the heat and cook for