Cuttlefish in their ink
Pepe Sola finds that the traditional cuttlefish stew loses all the magic of the cuttlefish texture, so he prefers to prepare the stew in the traditional way with his head and tentacles, thus getting the usual taste and, on the other hand, processing the body in Iron.
Chef: Pepe Sola
An heir to an important saga with hoteliers, he began working in the dining room as a sommelier to finish in the kitchen. Now, in full maturity, with a fruitful journey, he sees his consolidated project: the renovation of Galician cuisine is a reality.
- 2 grains of black pepper
- 1 kg of cuttlefish (squid)
- 1 onion
- 1 clove garlic
- ½ red pepper
- A splash of red wine
- 1 through
- Extra virgin olive oil
- Wash the cuttlefish.
- Individual heads of bodies.
- Clean the inside and remove the ink bags.
- Peel and chop the vegetables. Stew them with butter.
- Soak with wine, enter the heads of cuttlefish and potatoes.
- Add the bay leaf and some peppercorns
- Cook covered until the heads are very tender, at this time add the ink, pre-crushed with a little water and strained.
- Bring to a boil and remove the potatoes and cuttlefish heads.
- Adjust the salt point, remove the bay leaf, crush and strain.
- Cut the cuttlefish bodies (preferably large) into cubes. Mark on a plate so that they are juicy and smooth.
- Arrange the squid cubes with the potatoes on a plate and serve with the ink sauce.
Thanks for reading.
David from 55000 Recipes