A fantastic starter.


  • for the stuffing and squid:
  • 350 g black pudding (roughly chopped)
  • 1 medium red onion (diced)
  • 100 g pancetta (cut into strips)
  • 1 tblsp thyme (finely chopped)
  • 2 handfuls of stale bread
  • zest of 1 lemon
  • 8 small squid tubes (cleaned thoroughly)
  • 150 ml fish stock
  • for the tomato sauce:
  • 450 g cherry tomatoes (halved)
  • 1.5 tblsp rosemary (finely chopped)
  • 1.5 tblsp basil (torn)
  • 1.5 tblsp parsley (finely chopped)
  • 1 medium onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 250 ml white wine
  • 250 ml fish stock


  • For the Stuffing:
  • With a little olive oil, fry off pancetta, onion and thyme for 2 minutes.
  • Stir in roughly chopped black pudding and turn up heat to highest setting in order to crisp up the mixture and cook for 4-5 minutes.
  • Add stuffing mixture into a blender with the bread and lemon zest and pulse until evenly mixed.
  • Allow to cool for 5 minutes.
  • For the Squid:
  • Carefully, insert the mixture into the squid tubes using a tea spoon, making sure that the stuffing goes all the way to the top.
  • Secure the bottom end with a toothpick.
  • Rub olive oil onto the squid and sear in a hot frying pan for 2 minutes.
  • Place seared squid in a shallow oven dish of fish stock and cook in oven at 190?C for 25 minutes turning every 10 minutes.
  • While the squid tenderises, prepare the sauce.
  • For the Sauce:
  • Fry the onion with some olive oil over a medium heat until it softens.
  • Add garlic and the halved cherry tomatoes.
  • Gently move the pan in a circular motion to prevent the tomato from sticking to the pan, without breaking their shape.
  • Turn up heat and add the wine and stock, along with the rosemary and thyme.
  • Stir gently and reduce the liquid by half.
  • Season with salt and pepper.
  • To Serve:
  • Sprinkle the torn basil over the sauce.
  • Spoon four to five tomato halves into the middle of a shallow bowl.
  • Place two stuffed squids on top of the tomato (with cocktail sticks removed).
  • Drizzle a tablespoon of sauce over the squid and another spoonful around the plate.
  • If desired, place a sliver of crispy pancetta in between the two squids to add another texture to the dish.

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