How to make a Galician Cuttlefish Stew.
Ingredients: Serves 4-6
- 1kg cleaned cuttlefish, and cut into pieces of around 2cm
- 3 onions, roughly chopped
- 3 large potatoes, peeled and cut into large cubes
- 1 large red pepper, diced
- Half tube of tomato puree or 2 tins of chopped tomatoes
- 300ml water (according to which type of tomato has been chosen)
- Fresh or dried chillies
- One bulb of garlic
- Half dozen sticks of celery, semi-finely chopped
- Carrots (optional)
- A glass of white wine
- Bay leaves
- Plain olive oil, sunflower or vegetable oil
- Salt and pepper
- Bouquet garni (parsley stalks, thyme sprigs, rosemary sprigs etc.)
- Heat the oil in a large oven-proof casserole and, when hot, add seasoned cuttlefish pieces in batches, and fry until coloured.
- Remove the fried pieces and set aside between batches.
- In the same oil (add more if necessary), fry the onions until lightly golden.
- Add the white wine, bring it to the boil and when well reduced add all the remaining ingredients (except the potatoes if you prefer a firmer potato in your stew), using only as much water as required to just cover.
- Return the contents of the casserole to the boil and cover with a lid.
- Transfer the casserole to an oven pre-heated to 160°C fan or 180°C conventional and simmer for an hour and a half adding the potatoes, if not already included, after 45 minutes (or as preferred).
- Serve with fresh crusty bread and enjoy!
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