Charred Squid With Boudin Noir, Peas And Herb Oil

Name: Charred Squid With Boudin Noir, Peas And Herb Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup packed parsley leaves; 1/2 cup packed mint leaves; 1/4 cup grape-seed oil; fine sea salt and freshly ground pepper; 8 ounces French boudin noir or morcilla sausage (blood sausage), casing removed, at room temperature; 1 pound small cleaned squid with tentacles; 1 pound green peas in the pod, shelled; 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil, plus more for brushing; fleur de sel

Servings: persons

1
In a food processor, puree the parsley with the mint and grape-seed oil until very smooth.
2
Pour into a mesh coffee filter or a fine sieve set over a small bowl and strain the oil, pressing on the herbs with the back of a spoon.
3
(Discard the herbs.)
4
Season with salt and pepper.
5
In a medium bowl, beat the boudin noir with a wooden spoon until smooth.
6
Using a small spoon, very loosely stuff the squid bodies with the boudin.
7
Using toothpicks, attach the tentacles to the bodies, sealing in the boudin.
8
In a steamer, cook the peas, covered, until barely tender, 1 to 3 minutes.
9
Transfer to a small bowl and toss with the lemon juice and olive oil.
10
Season with salt and pepper.
11
Meanwhile, heat a grill or a grill pan.
12
Brush the squid with olive oil and season with salt and pepper.
13
Grill over high heat until they are lightly charred, about 30 seconds per side.
14
Remove the toothpicks and transfer the squid to plates; sprinkle with fleur de sel.
15
Spoon the peas alongside, drizzle the herb oil around the plate, and serve.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup packed parsley leaves, 1/2 cup packed mint leaves, 1/4 cup grape-seed oil, fine sea salt and freshly ground pepper, and more.

Yes, Charred Squid With Boudin Noir, Peas And Herb Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!