{"id":38519,"date":"2025-06-03T14:13:29","date_gmt":"2025-06-03T14:13:29","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/recepta-sipia-solsida\/"},"modified":"2025-07-05T10:58:56","modified_gmt":"2025-07-05T10:58:56","slug":"recipe-stewed-cuttlefish","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/en\/recipe-stewed-cuttlefish\/","title":{"rendered":"recipe stewed cuttlefish"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">STEWED CUTTLEFISH<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Capcalera-principal-768x7502-1.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Capcalera-gran-1920x7004-1.jpg\"><\/div><div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><\/p><br \/>\n<p data-start=\"511\" data-end=\"731\">Just like the cuttlefish, there&#8217;s also the <strong>\u201cdrowned\u201d or boiled rock octopus<\/strong>. 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.<\/p><br \/>\n<p data-start=\"733\" data-end=\"856\">This recipe is part of the <a href=\"\/en\/llibre-blanc-del-turisme-gastronomic\/\"><strong>White Paper on Gastronomic Tourism in Tortosa<\/strong><\/a> and was provided by <strong>Llu\u00eds Duran<\/strong> from <a href=\"\/en\/restaurante\/esther-bar\/\"><strong>Esther Bar<\/strong><\/a>. It was prepared at the <strong>Hospitality School of the\u00a0 Dertosa High School in Tortosa<\/strong> by chef <strong>Margaret Nofre<\/strong>.<\/p><br \/>\n<p><\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><h2 class=\"vc-incubalia-text-1-column__title\"><span class=\"first-word\">INGREDIENTS<\/span> <\/h2><div class=\"vc-incubalia-text-1-column__text\">1 cleaned cuttlefish<\/p><br \/>\n<p>1 head of garlic<\/p><br \/>\n<p>1 onion<\/p><br \/>\n<p>1 tomato<\/p><br \/>\n<p>Parsley<\/p><br \/>\n<p>Sweet paprika and black paprika<\/p><br \/>\n<p>1 glass of muscatel (mistela)<\/p><br \/>\n<p>A small handful of pine nuts<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol8.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol9.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-video\"><h3 class=\"vc-incubalia-text-video__title\">PREPARATION<\/h3><div class=\"vc-incubalia-text-video__container\"><div class=\"vc-incubalia-text-video__video mobile desktop\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/m3u4eMaX5qA\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><div class=\"vc-incubalia-text-video__text\">Video featuring the<strong> traditional Tortosa recipe for boiled cuttlefish<\/strong>. Recorded at the <strong>Hospitality School of the Dertosa High School in Tortosa, <\/strong>presented by<strong> chef Margaret Nofre.<\/strong><\/div><\/div><\/div><script>(function($) {\n                $(window).load(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    $('.vc-incubalia-text-video iframe').attr('width', '100%');let yt_height = $('.vc-incubalia-text-video iframe').width() * 9 \/ 16;\n                        $('.vc-incubalia-text-video iframe').attr('height', yt_height);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div><div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">STEP BY STEP<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/1-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">1<\/h4>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.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/2-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">2<\/h4>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<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/3-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">3<\/h4>Turn on the heat and cover the pot.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/4-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">4<\/h4>Let it simmer gently.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/5-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">5<\/h4>Keep an eye on it to make sure it doesn\u2019t stick to the bottom; the water released by the cuttlefish will help it cook.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/7-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">6<\/h4>Let it cook like this for about fifty minutes.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/8-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">7<\/h4>Once cooked, add salt to taste and serve.<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol12.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol13.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosa.cat\/en\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/09\/logo-ajuntament-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a 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class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Next-gen-logos-petit.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-38519","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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