Squid with a difference with this wonderful combination of fish and meat, flavoured with smokey Spanish paprika

Servings: 4
Preparation Time: 20 minutes

INGREDIENTS

1 tbsp olive oil
1 shallot finely diced
1 garlic clove finely chopped
pinch of Spanish smoked paprika
250g Puy lentils
125ml red wine
300ml good veal stock
sprig of thyme
1 bay leaf
2 French black puddings
salt and freshly ground black pepper
8 squid tubes cleaned and scored

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.