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Charred Squid with Black Pudding

For this recipe I've used some lovely baby squid from Cornwall. Baby squid are much more delicate and cook beautifully! If you can’t get them, larger squid are fine, you just need to trim them accordingly. Spanish Morcilla works really nicely with this, especially the Morcilla with rice.

charred squid with black pudding.jpg

Photography by Ola O Smit
Styling and plates by Ana Kerin of Kana London
Recipe by Sherri Dymond


Serves 4 as a starter

1/2 kg squid, cleaned (ask your fishmonger to do this)

15ml rapeseed oil

salt and pepper

200g black pudding, crumbled


1. Heat a cast iron griddle over medium-high heat.  Cook squid on griddle a few minutes on each side until it is cooked through.  Toss in a bowl with oil, salt and pepper.  

2. Heat pan over medium heat and add a touch of neutral oil.  Add the crumbed black pudding and cook until done.