Cuttlefish Stew with Potatoes in the Style of Cádiz

Cuttlefish Stew with Potatoes in the Style of Cádiz

Stew

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Cook Time

1 h

Servings

4

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Cuttlefish Stew with Potatoes in the Style of Cádiz is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This cuttlefish stew with potatoes is a traditional dish from Cádiz cuisine that evokes the flavors of the sea and land. The cuttlefish, also known as sepia, is slowly cooked with potatoes, fresh vegetables and a touch of white wine, creating a tasty and comforting broth. It is perfect for cold winter days and is best enjoyed in the company of family and friends. I prepare it often and it is always a success. Go ahead and try it, you'll love it! You can add some peas to give it an extra touch of color and flavor. A simple dish, but full of flavor and tradition.

Ingredients (14 ingredients)

  • 700 gr cuttlefish (or sepia) already clean
  • 500 gr potatoes
  • 1 piece onion
  • 1 piece green pepper
  • 2 piece medium tomatoes
  • 3 clove garlic
  • 1 puñado peas
  • 0.5 container white wine
  • 2.5 container water
  • 1 hoja bay leaf
  • 1 pinch black peppercorns
  • 1 pinch paprika
  • 1 pinch salt
  • 1 pinch food coloring or saffron

Preparation (11 steps)

1

Preparation of the vegetables

Thermomix® Setting
3 Seg./Speed 5

Cut the onion, green pepper and garlic cloves into small pieces. Put the onion in the bowl and chop 3 sec./Stufe 5. Add the green pepper and garlic and chop 3 sec./Stufe 5. Lower the remains from the walls of the bowl with the spatula.

3
2

Sautéing the vegetables

Thermomix® Setting
5 min/248°F/Speed 1 120

Add a splash of olive oil to the bowl and sauté the vegetables for 5 Min./120°C/Stufe 1.

300
3

Grate the tomatoes

While the vegetables are sautéing, grate the medium tomatoes.

4

Add the grated tomato

Thermomix® Setting
5 min/248°F/Speed 1 120

Incorporate the grated tomato into the bowl, add salt to taste and sauté for 5 Min./120°C/Stufe 1.

300
5

Prepare the cuttlefish

While the sofrito is being made, clean and cut the cuttlefish into pieces.

6

Incorporate the cuttlefish

Thermomix® Setting
2 min/248°F/Speed 1 120

Add the chopped cuttlefish to the bowl along with the bay leaf and black peppercorns. Cook for 2 Min./120°C/Stufe 1.

120
7

Add the white wine

Thermomix® Setting
2 min/Varoma/Speed 1 Varoma

Raise the temperature to Varoma and add the white wine. Cook for 2 Min./Varoma/Stufe 1 without the measuring cup to evaporate the alcohol.

120
8

Cooking with water

Thermomix® Setting
20 min/212°F/Speed 1 100

Add the water and salt to taste. Stir and cook over medium heat, with the bowl covered, for 20 Min./100°C/Stufe 1.

1200
9

Add the potatoes

Thermomix® Setting
15 min/212°F/Linkslauf Speed 1 100 Reverse

Peel and crack the potatoes. Incorporate the potatoes into the pot along with the food coloring or saffron and the paprika. Cook for 15 Min./100°C/Linkslauf Stufe 1, until the potatoes are ready.

900
10

Add the peas

Thermomix® Setting
5 min/212°F/Linkslauf Speed 1 100 Reverse

5 minutes before finishing, add the peas. Cook for 5 Min./100°C/Linkslauf Stufe 1.

300
11

Rectify the salt point

Thermomix® Setting
1 min/212°F/Linkslauf Speed 1 100 Reverse

Taste for salt and give it one last boil for a few seconds to thicken it a little. Cook for 1 Min./100°C/Linkslauf Stufe 1.

60

Finished cooking? Great! 🎉

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About this recipe

The cuttlefish stew with potatoes is a dish that transports me directly to my childhood, to family meals on the coast of Cádiz. I remember my grandmother preparing it with love, the aroma flooding the kitchen and the anticipation of a flavor that always comforted me. It is a humble dish, but full of flavor and tradition, a true treasure of Andalusian gastronomy. The cuttlefish, or sepia, is the star ingredient. Its tender texture and delicate sea flavor are essential for the success of the stew. It is important to use fresh and well-cleaned cuttlefish, removing the skin and the inner quill. The potatoes, preferably of a variety that does not fall apart too much when cooked, add body and creaminess to the broth. The onion, green pepper and garlic form the aromatic base of the sofrito, while the grated tomato adds acidity and juiciness. The peas, although optional, give it a touch of color and sweetness that complements the flavor of the cuttlefish very well. The white wine, a good local wine, enhances the flavors and adds a touch of elegance. The spices, such as bay leaf, black peppercorns, paprika and saffron (or food coloring), are essential to give it the final touch of flavor and aroma. To prepare this stew with Thermomix®, it is important to follow the steps carefully. The sofrito is the key, so make sure the vegetables are well poached before adding the tomato. When cooking the cuttlefish, do not overdo the time, as it may be tough. The white wine must evaporate completely so that it does not bitter the stew. When adding the potatoes, it is important to "crack" them instead of cutting them with a knife, as this helps them release starch and thicken the broth. Cooking at spoon speed (reverse) is essential so that the potatoes do not break and the cuttlefish remains tender. If you want to give the stew a different touch, you can add other vegetables, such as carrots or zucchini. For a vegetarian or vegan version, you can substitute the cuttlefish with mushrooms or artichokes. As for the spices, you can experiment with other aromatic herbs, such as parsley or thyme. The cuttlefish stew with potatoes is traditionally served hot, accompanied by a good piece of bread to dip in the broth. You can also serve it with a fresh salad or some olives. This stew can be prepared in advance and stored in the refrigerator for a couple of days. It can also be frozen, although the potatoes may lose some texture. If you freeze it, it is important to thaw it slowly in the refrigerator before heating it up. To reheat it, simply heat it over low heat in a pot or in the Thermomix®, adding a little water if necessary.

Created by

Andrea Serrano

Andrea Serrano

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Tags

#Mediterranean #Hearty #Hot #Traditional

Source

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Allergens

  • Molluscs
  • Sulphites

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