Black pudding-stuffed squid with chickpeas, oregano, guindilla salsa, and a green salad from Cooking with Sausages: Delicious Things to Make with Everything from Chipolatas to Chorizo (page 139) by Max Halley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Squid is stuffed and refrigerated overnight (or at least 6 hours) before cooking. Can substitute pickled green chillies for guindilla chillies, more tomato purée for red pepper paste, and chilli flakes for pul biber. You may use the vinaigrette recipe on page 47.

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