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Ingredients
Ingredients for 4 people:
20 small cuttlefish
2 medium-sized onions, chopped
2 small tomatoes, chopped
1 chopped green pepper
2 chopped cloves of garlic
3dl of virgin olive oil
1 glass of dry white wine
½l of fish stock
pepper
salt
For the stuffing:
1 chopped onion
1 chopped clove of garlic
100g of cured ham
1 spoonful of chopped parsley
1dl of olive oil
pepper
salt
Preparation
Clean the small cuttlefish well, removing the feathery part and the membrane covering them. Take the head from the body and remove the eyes and hard beak, reserving the ink. Turn them over and put aside. For the stuffing, heat the oil in a frying pan and cook the onion and clove of garlic. When it starts to colour, add the chopped cuttlefish tentacles, sauté for a minute over a strong heat and add the parsley; season. Stuff the cuttlefish with this mixture and close with a cocktail stick. Fry the cuttlefish in two dl of hot oil. Remove from the frying pan and dry on absorbent paper. Remove the cocktail stick and put the cuttlefish in an earthenware dish. Heat the remaining oil in a frying pan and cook the onions, tomatoes, green pepper and cloves of garlic. add the cuttlefish ink, diluted in a little stock. Add the white wine, allow to reduce and put in the remaining stock. Season. Cook the vegetables for fifteen minutes and purée them all. Cover the cuttlefish with the sauce, bring to the boil and continue cooking for twenty minutes over a gentle heat. If the sauce is too thick you can add a little stock.
Presentation
Serve the cuttlefish in the earthenware dish and the white rice in a separate serving dish.
| Category: First course | | | Preparation time: 30-60 minutes | | | Rates: Low | | | Season: All year | | |
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