Baby squid stuffed with morcilla with tomatoes and clams
If you can't find morcilla, you can substitute with some soft black pudding.
For the squid
For the tomatoes and clams
To make the squid, heat the oil in a pan over a medium heat. Sweat the shallots and garlic for 5 minutes, or until starting to soften. Add the black pudding, breaking it up with a spoon and stir everything together. Cook for a few minutes until the black pudding is cooked through.
Allow the mixture to cool and stuff the baby squid bodies. Secure with a cocktail stick.
To make the tomatoes and clams, heat the oil in a frying pan and sweat the onion and garlic for 5 minutes. Add the tomatoes and bay leaf and simmer until reduced. Add the wine, bring to the boil and simmer to a thick paste.
Heat the remaining wine in a saucepan. Add the clams to the pan, discarding any open clams that do not close when given a sharp tap. Cook for 5 minutes, or until the clams are open. (Discard any that do not open.) Remove the clams and pick out the meat. Strain the cooking liquor into the tomato sauce, bring to a simmer and reduce. Add the clam meat and parsley to the sauce and stir well. Keep warm
Meanwhile, preheat a griddle pan over a high heat. Grill the stuffed squid on both sides until chargrilled. Slice into thick pieces.
Spoon the sauce onto a serving dish and top with the squid.