Charred Squid With Boudin Noir, Peas And Herb Oil

• 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

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.

parsley, mint, oil, salt, morcilla sausage, tentacles, green peas, lemon juice, extravirgin olive oil, fleur de sel

Taken from www.foodrepublic.com/recipes/charred-squid-with-boudin-noir-peas-and-herb-oil/ (may not work)