Jamie Oliver 5 Ingredients Black Squid

If you’re in the mood for something rich, savory, and a little adventurous, then the Jamie Oliver 5 Ingredients Black Squid is calling your name. This Mediterranean-inspired seafood dish blends tender squid with bold black pudding, aromatic garlic, and the deep richness of red wine. I made it for a quick weeknight dinner and was genuinely surprised at how luxurious it tasted with just five ingredients. (inspired by Jamie Oliver)

Ingredients Needed

• 300g whole squid, cleaned and gutted
• ½ bunch fresh oregano (about 10g), picked
• 2 cloves garlic, peeled and sliced
• 200g black pudding, crumbled
• 200ml red wine

How To Make Jamie Oliver 5 Ingredients Black Squid

1. Prep the Squid:
   Start by trimming off the squid tentacles and setting them aside. Slice the body into rings or strips—whatever looks good to you. I like giving it a quick toss in olive oil and sea salt to add some early flavor and keep the texture just right when cooking.
2. Fry the Aromatics:
   Heat a tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add the oregano first and fry until it’s crispy and fragrant. Scoop it out and set aside—you’ll use it to top the dish at the end. Then, gently fry the garlic slices until they turn a light golden color. This is where the flavor magic starts!
3. Add the Black Pudding & Tentacles:
   Crumble the black pudding directly into the pan, discarding any casing. Toss in the squid tentacles and cook everything for about 3 minutes, breaking up the pudding with a wooden spoon as you go. The black pudding melts down a bit and forms a rich base.
4. Deglaze with Wine:
   Now pour in the red wine—listen to that sizzle! Let it bubble and reduce down, which concentrates the flavor. Add a splash of water if it gets too thick. You’re aiming for a ragù-like texture here. Season well with sea salt and freshly ground black pepper.
5. Simmer the Squid:
   Reduce the heat to medium-low and lay the sliced squid neatly over the sauce. Cover with a lid and let it gently steam for about 5 minutes. You’ll know it’s done when the squid is tender and all those bold flavors have soaked in. Top with your crispy oregano and a drizzle of good extra virgin olive oil before serving. Absolute heaven

Why I Love This Recipe

I made this on a chilly Tuesday night and couldn’t believe how satisfying it was. The black pudding adds this deep, almost smoky richness that’s balanced beautifully by the squid and wine. My partner was skeptical at first but ended up scraping the pan clean. It’s got that wow factor without being fussy.

Recipe Tips

• Buy fresh squid if possible—the texture is unbeatable. Frozen works, but you’ll taste the difference.
• Cook the squid briefly. Overcooked squid gets rubbery fast, so keep it tender by sticking to the timing.
• Use quality black pudding. Something artisanal or with a bit of spice really lifts the dish.
• Let the wine reduce fully. This step builds richness and depth, so don’t rush it.
• Don’t over-fry the garlic or oregano. Both can go bitter quickly—just a light golden color is perfect.

How To Store This Black Squid?

• At Room Temperature: It’s best not to leave seafood dishes out. Pop leftovers in the fridge within an hour.
• In the Fridge: Store in an airtight container for up to 2 days. The flavors actually intensify a bit overnight.
• In the Freezer: I wouldn’t recommend it. Squid tends to get a bit tough once frozen and reheated.
• Reheating: Warm gently in a pan over medium heat for 3–4 minutes. Avoid letting it boil, as that can toughen the squid.

FREQUENTLY ASKED QUESTIONS

• Can I substitute the black pudding?
  Absolutely! Try using chorizo or Spanish morcilla if you prefer something a little different but still rich.
• What wine works best in this dish?
  Go for a medium-bodied red—Merlot or Rioja are perfect. And yes, you can sip the rest with dinner!
• Do I have to clean the squid myself?
  Not necessarily. Most fishmongers will clean it for you—just ask! But if you’re up for it, it’s a good skill to learn.
• Can I make this dish spicy?
  Totally! Add a pinch of red chili flakes when frying the garlic for a bit of heat.
• Is it okay to make this ahead?
  You can prep the sauce base ahead, but add the squid fresh to keep it from overcooking.

Nutrition Facts

• Calories: 548 kcal
• Fat: 31.8g
• Saturated Fat: 9.6g
• Protein: 32.8g
• Carbohydrates: 17.7g
• Sugars: 0.6g
• Salt: 2.8g
• Fibre: 0.4g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Sticky Lemony Prawns
• 5 Ingredients Sizzling Squid
• 5 Ingredients Pancetta Prawn Skewers
• 5 Ingredients Mussel Risotto