Cuttlefish in Sauce
Cuttlefish in Sauce Recipe
Ingredients
- 600 gr cuttlefish in strips
- 150 gr peas
- 100 gr mini carrots
- 1 ud large potato
- 1 slice tin loaf
- 1/2 glass rosé wine
- 1/2 ud onion
- 3 teeth garlic
- 1 spoon chorizo pepper meat
- 1 tablespoon cashew nut cream
- Salt, saffron threads and pepper
Instructions
- In a frying pan, sauté the onion and garlic over a low heat. When it is almost cooked, add the wine and allow it to evaporate.
- Pour it into the mortar.
- Fry the slice of bread in a mortar and pestle when ready, along with the cashew cream (or some fried almonds) and the flesh of the pepper. Mash it all together until it becomes a paste.
- In the same frying pan, add the cuttlefish with the peas and carrots and let them release any water they may have, then add the diced potatoes and cook.
- Once everything has thickened, add the majao and cover with water. Add salt, pepper and the saffron threads. Leave to cook and enjoy the dish.
