Grilled squid with puy lentils, French black pudding and smoked paprika
By: David Massey From: Good Food Bites
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Grilled squid with puy lentils, French black pudding and smoked paprika
- Prep time:
- 20 mins
- Cook time:
- 25 mins
- Serves:
- 4
David Massey creates squid with a difference with this wonderful combination of fish and meat, flavoured with smokey Spanish paprika
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Ingredients
Method
1. Heat the oil in a frying pan over a medium heat and fry the shallots and garlic with the paprika, until softened.2. Add the lentils and cook for a further minute.
3. Add the red wine, stock, thyme and bay leaf. Bring to the boil and simmer for about 20 minutes or so, until the lentils have softened, adding more stock if needed.
4. Remove the skin from the black puddings and add to the lentils. Reduce to a thickened sauce consistency. Season with salt and pepper.
5. Meanwhile, heat a griddle pan and cook the squid for about 2 minutes or so, until opaque. Arrange the squid on the plate, spoon over lashings of Puy lentils and serve immediately.
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