Comments on: Morcilla-Stuffed Squid – Bloody Hell!

By: Morcilla Blood Sausage « staffmealedmonton

Morcilla Blood Sausage « staffmealedmonton — Wed, 14 Dec 2011 18:29:40 +0000

[...] http://www.weareneverfull.com/morcilla-stuffed-squid-bloody-hell/ [...]

By: Gourmet Traveller 88

Gourmet Traveller 88 — Wed, 03 Jun 2009 14:47:15 +0000

I am Chinese, they say we eat anything which is not true. E.g. I thought most Europeans will Oysters but I found out that a lot of Dutch (my hubby is one of them) will not touch them whatsoever. : )

By: Gourmet Traveller

Gourmet Traveller — Wed, 03 Jun 2009 14:36:09 +0000

Thanks for guiding me, I like this, Peter, my husband does not eat squid, i have to make not too much and enjoy myself : ) great match!!! I was stucked before wondering how to cook in a different way. My Spanish friends cut them in slices and dust with some cornflour and panfried them. Wish I have friends around here to share and enjoy with me.

By: Hank

Hank — Fri, 20 Mar 2009 15:06:16 +0000

I like this one a lot! I have a few stuffed squid recipes I am planning (someday), and I may have to add this one to the list. It is SO Iberian to mix seafood and pork products — definitely one of their major contributions to food.

I love the notion of black on black, too: I may do this with a squid ink sauce and serve it with black chanterelles…

By: Black Tagliatelle with Parsnip Ribbons & Infectious TV Chefs | We Are Never Full

Wed, 11 Feb 2009 13:08:13 +0000

[...] TV’s favorite, lovable faux-Cockney, Jamie Oliver. However, and as I have referred to in at least one other post, I grudgingly concede that he can cook, so from time to time – against my better judgment – I find [...]

By: Viva El Patacon and Childish Humor | We Are Never Full

Viva El Patacon and Childish Humor | We Are Never Full — Sat, 24 Jan 2009 19:08:48 +0000

[...] but then gilded that lily adding sauteed onions, our world (ie: home) famous black beans, crumbled morcilla (blood sausage) and chunks of chorizo. A little squeeze of sour cream and hot sauce finished things off. If you [...]

By: Cajun Boudin from CajunGrocer.com: A Fat-Tastic Delicious Time | We Are Never Full

Fri, 29 Aug 2008 02:15:06 +0000

[...] MORCILLA (SPANISH SAUSAGE) STUFFED GRILLED SQUID WITH A SPICY SAUCE addthis_url = ‘http%3A%2F%2Fwww.weareneverfull.com%2Fcajun-boudin-from-cajungrocercom-a-fat-tastic-delicious-time%2F’; addthis_title = ‘Cajun+Boudin+from+CajunGrocer.com%3A+A+Fat-Tastic+Delicious+Time’; addthis_pub = ”; [...]

By: Maya

Maya — Sun, 29 Jun 2008 16:42:25 +0000

That looks absolutely wonderful.

By: White On Rice Couple

White On Rice Couple — Tue, 10 Jun 2008 00:29:04 +0000

These look awesome guy! The blood sausage is especially fabulous and so are your photographs. I love the plating of the squid.
I’m really into the sauce with the chipotle powder. Gotta try this right away!

By: Following "La Seleccion: with a Selection of Tapas | We Are Never Full

Following "La Seleccion: with a Selection of Tapas | We Are Never Full — Sun, 08 Jun 2008 14:16:53 +0000

[...] cheese, piquillo peppers stuffed with meat and cheese, cured anchovies, lettuce, lemon peel, leftover morcilla stuffed-squid, grilled Spanish mackerel, capers, olives, and the very wonderful thing that is leftover [...]