This recipe is still a sailor’s stew this could be seen in any coastal area of Spain, just like potato stews with fish. The base is usually always the same, a stir fry, then the added condiments and main ingredients change. From this comes, for example, marmitako or potato stew with octopus.
Cuttlefish, cuttlefish or cuttlefish… they are the same and their names basically change according to the consumption area of this cephalopod. It’s a low-fat, high-protein ingredient that’s easy to cook with and very versatile, perfect for making it into stews like this, but also grilled and even raw.
The most popular are usually the cuttlefish in its ink (flag of Galician cuisine, for example) – it is the same as in Cantabria would be the cachón in its ink -, but it is also easy to see dishes a la spoon like pochas with cuttlefish and mussels, cuttlefish with artichokes and peas, or Portuguese cataplana with cuttlefish. If you wanted something lighter, almost like a ratatouille, you could opt for the Provençal cuttlefish with fried egg.
To cook this sea animal, it must be taken into account that there are two types of cooking: 1) very fast, one minute or 2) very long and over low heat until completely soft. In this case, we will use the second method, obtaining a smooth, but biting texture, characteristic of the bug.
As with any popular stew, this cuttlefish in Canarian sauce can vary a lot from one house to another, incorporating other aromatics such as bay leaf or cumin, adding coriander or having a little vinegar in its preparation. . The options are as limitless as the spices in each homemade seasoning. On this occasion, the wine used was rosé, but it could very well be red or white, depending on the aromatic profile you want to give to the preparation.
How to Make Canarian Choco Stew
Choco or cuttlefish, 500 g
Medium potato, 2 units
Garlic clove, 2 units
Large onion, 1 pc
Extra virgin olive oil, 4 tbsp
Salt to taste
Dried tomatoes, 8 units
Dried peppers, 2 units
Fried tomato, 3 tbsp
Rosé wine, 100ml
fresh parsley, 3 tbsp
If we did not buy the chopped chocolate, clean it well and cut it into large pieces.
Peel the garlic clove and the onion. Chop them finely. Also finely chop the parsley.
In a medium saucepan, sauté the chopped cuttlefish over high heat with a little oil for a few minutes until it changes color and releases its water. Remove to a bowl, reserving all the water.
Right there, add olive oil and sauté the onion and garlic over medium heat, stirring constantly so that they do not burn but brown. Meanwhile, soak sun-dried tomatoes and chiles in hot water until softened.
Once golden, add the paprika to the sauce and stir lightly. Be careful because the paprika burns very quickly and would be bitter. Also add the dried tomatoes and the fried tomato and let reduce slightly. Then add the wine, cook for a few more minutes and mix everything well until it forms a paste.
Return this paste to the pot and chop the peeled potatoes, incorporating them. Also add the previously sautéed chocolate and cover with water or fish broth, adding the peppers that we had previously reserved.
Cook over low heat for about 40 minutes, until the potato begins to break and the cuttlefish is tender. It will change color and concentrate, if necessary you can add water or fish stock. Finally, season with salt and add chopped parsley on top.
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