STEWED CUTTLEFISH


Just like the cuttlefish, there’s also the “drowned” or boiled rock octopus. The cooking technique is the same, based on the idea that the liquid released by both the cuttlefish and the rock octopus is used to cook them.


This recipe is part of the White Paper on Gastronomic Tourism in Tortosa and was provided by Lluís Duran from Esther Bar. It was prepared at the Hospitality School of the  Dertosa High School in Tortosa by chef Margaret Nofre.


INGREDIENTS

1 cleaned cuttlefish


1 head of garlic


1 onion


1 tomato


Parsley


Sweet paprika and black paprika


1 glass of muscatel (mistela)


A small handful of pine nuts

PREPARATION

Video featuring the traditional Tortosa recipe for boiled cuttlefish. Recorded at the Hospitality School of the Dertosa High School in Tortosa, presented by chef Margaret Nofre.

STEP BY STEP

1

Cut all the ingredients except the garlic, which should be left whole. Dice the onion and tomato into brunoise (very small, evenly sized cubes), and cut the cuttlefish into pieces no larger than 2 centimeters.

2

In a casserole, add the olive oil, the muscatel, four or five whole garlic cloves, the paprika, the onion, the tomato, and finally the cuttlefish, in that order

3

Turn on the heat and cover the pot.

4

Let it simmer gently.

5

Keep an eye on it to make sure it doesn’t stick to the bottom; the water released by the cuttlefish will help it cook.

6

Let it cook like this for about fifty minutes.

7

Once cooked, add salt to taste and serve.