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 onion, fennel and garlic, then cook gently for about 6 minutes or until softened, stirring from time to time. Add the saffron and tomato puree, stir, lower the heat and cook for 3 minutes.
Add the squid and cook for about 20 minutes. Add the fish stock, then the chilli, cover and cook for another 20 minutes.
Meanwhile, pierce the skin of the black pudding and peel it off. Slice the pudding into 18 equal pieces.
Preheat the oven to 230ºC/gas mark 8.
Put a film of olive oil in a baking tin in which the slices of black pudding will fit comfortably, not touching each other. Put the tin in the oven and warm the oil for 1-2 minutes. Arrange the slices of black pudding in the tin and put back into the oven to cook for 6 minutes; they will become quite soft.
Dress the tomato petals in a little olive oil then add to the squid and stir.
In a small bowl combine the broad beans and peas with a little olive oil and seasoning then stir.
Check the seasoning of the squid stew, then ladle it into bowls. With a palette knife, lift the slices of black pudding from the baking tin and place three in each bowl. Dress with the peas and broad beans then serve with crusty bread.
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 onion, fennel and garlic, then cook gently for about 6 minutes or until softened, stirring from time to time. Add the saffron and tomato puree, stir, lower the heat and cook for 3 minutes.
Add the squid and cook for about 20 minutes. Add the fish stock, then the chilli, cover and cook for another 20 minutes.
Meanwhile, pierce the skin of the black pudding and peel it off. Slice the pudding into 18 equal pieces.
Preheat the oven to 230ºC/gas mark 8.
Put a film of olive oil in a baking tin in which the slices of black pudding will fit comfortably, not touching each other. Put the tin in the oven and warm the oil for 1-2 minutes. Arrange the slices of black pudding in the tin and put back into the oven to cook for 6 minutes; they will become quite soft.
Dress the tomato petals in a little olive oil then add to the squid and stir.
In a small bowl combine the broad beans and peas with a little olive oil and seasoning then stir.
Check the seasoning of the squid stew, then ladle it into bowls. With a palette knife, lift the slices of black pudding from the baking tin and place three in each bowl. Dress with the peas and broad beans then serve with crusty bread.
