Cuttlefish in a Pot
Cuttlefish in a pot combines tender cuttlefish simmered in a rich, savory broth. This stew blends the briny flavor of the sea with comforting, earthy notes and a touch of white wine, creating a warm and satisfying dish.
Cuttlefish in a Pot
Credit Alberto Conde Kitchen in the Med
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Reasons to make this recipe
- Cuttlefish, squid, and octopus are perfect if you want to avoid the fishy flavor of fish and seafood but still want to introduce healthy seafood and fish dishes into your diet.
- It is a fulfilling dish. It combines tender seafood with a savory sauce that combines onions, pine nuts, and white wine in a good combination of healthy nutrients.
- It is a very straightforward recipe.
- Additionally, cuttlefish is a nutritious seafood choice, packed with protein, vitamins, and minerals.
What is this recipe?
Honestly, my grandmother used to make it. She did not enjoy cooking, so it is pretty straightforward.
The onions and white wine combine in a slightly sweet flavor that contributed to developing a liking for seafood in me when I was a kid.
(The alcohol is consumed during the cooking process)
Where does it come from?
It comes from Valencia autonomous community (kind of a state) in Spain.
Or, as it used to be called centuries ago: “The Kingdom of Valencia”
Ingredients
Cuttlefish Resemblance
Credit Alberto Conde Kitchen in the Med
- 750g of cuttlefish, about 1.65 lbs
- Two tablespoons of olive oil
- Two onions
- One teaspoon of paprika
- One bay leaf
- 40 g or about 1.4 ounces of pine nuts
- A small glass of white wine
- Salt and pepper to taste
Onions Resemblance
Credit Alberto Conde Kitchen in the Med
Instructions
- Clean and dice the cuttlefish in bite-sized portions (you can also use small squid).
- Peel and cut the onion into lean (julienne) strips.
- Peel, deseed and chop the tomatoes finely.
- Fry the onion in a pot with two tablespoons of olive oil.
- Add the cuttlefish, stir, and sauté for a few minutes.
- Add the tomatoes, paprika, bay leaf, and sauté over medium heat.
- Add the crushed pine nuts and wine, salt and pepper, and stir slowly and steadily to mix all the ingredients.
- Cook over low heat until you see the sauce thicken a bit. Serve hot.
Suggestions for Serving
You can serve this dish in a small tapa portion on cold days to warm up before the main course.
If you need a more fulfilling meal, you can add some roasted potatoes or rice.
Cuttlefish Resemblance
Credit Alberto Conde Kitchen in the Med
Tips and ideas
- You can use cuttlefish, small squid (like the ones used for calamari recipes), or octopus.
- If you prefer octopus, bear in mind to braise it first for about 45 minutes to make it soft enough for eating.
- Do not overcook the octopus because it can become chewy. So, I recommend you stick to cuttlefish or squid for this recipe.
White Wine Resemblance
Credit Alberto Conde Kitchen in the Med
Cuttlefish in a Pot FAQ
Cuttlefish in a Pot Recipe
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Ingredients
- 1.65 lb cuttlefish
- 2 tbsp olive oil
- 2 onions
- 1 tspn paprika
- 1 bay leaf
- 1.4 oz pine nuts
- 7 oz white wine 1 small glass or 200 ml
- salt
- pepper
- 3 tomatoes
Instructions
- Clean and dice the cuttlefish in bite-sized portions (you can also use small squid).
- Peel and cut the onion into lean (julienne) strips.
- Peel, deseed and chop the tomatoes finely.
- Fry the onion in a pot with two tablespoons of olive oil.
- Add the cuttlefish, stir, and sauté for a few minutes.
- Add the tomatoes, paprika, bay leaf, and sauté over medium heat.
- Add the crushed pine nuts, wine, salt, and pepper, and stir slowly and steadily to mix all the ingredients.
- Cook over low heat until you see the sauce thicken a bit. Serve hot.
Nutrition
