Cuttlefish Sangochao
The sangochao de sepia or “sipia” as they would say in my town, is one of the most typical and popular dishes of Torrevieja gastronomy. Along with the sangochao octopus, it is one of the many delicacies that you can taste on any tapas route through the city.
It is a recipe en cocotte, a slow-cooked stew that results in super juicy and tender cuttlefish with a sauce from another world. THE SAUCE (with capital letters) of white wine , although you can use red wine without problems, it speaks for itself; If you like wetting, don't hesitate, this is your dish!
The best thing about this type of traditional dish is its simplicity and how with very few ingredients a spectacular flavor is achieved. To make this dish, you can use a high-speed cooker, however, cooked over low heat in a cocotte , I assure you that the result is unbeatable.
As a curiosity, according to popular tradition, when cooking squid, cuttlefish or octopus, at the time of boiling, a cork stopper is added to the stew, whose function will be to hit the pieces while they boil and thus achieve an even result. more tender and soft.
And you, what do you think of this curious popular tradition of the cork stopper?
Ingredients
- 1 kg of fresh clean cuttlefish
- 3 or 4 medium white onions
- 600 ml of white wine
- 1 clove
- 7 black peppercorns
- 2 bay leaves
- 50 gr of pine nuts
- Salt
- extra virgin olive oil
- Fresh parsley
- lemon (optional)
Round Le Creuset cocotte and pallarès knife
Preparation
- We clean the cuttlefish completely, wash it and cut it into medium pieces. We booked.
- Cut the onions into thin slices and fry them in a cocotte with a good jet of oil. When soft, add the pine nuts and let them brown.
- Add the cuttlefish, the peppercorns, a little salt, the cloves and the bay leaf. At this point, we raise the heat and fry the cuttlefish until it turns red and loses excess water.
- Add the white wine and once it starts to boil, lower the heat and cover the cocotte.
- We cook 30 minutes with the fire to a minimum; Uncover and let cook for another half hour until the sauce takes shape.
- Lastly, add chopped parsley, salt (if needed) and, optionally, some lemon.
- Serve very hot with a good piece of country bread.
Round Le Creuset cocotte and pallarès knife
Comments
Marta said:
Buenísimo!!! He cogido esta receta para estrenar mi cocotte q os la pedí la semana pasada aprovechando que estaba de oferta.
He añadido un poquito de harina antes de echar la sepia y luego en la segunda cocción un poquito más para ligar la salsa porque la sepia soltó mucha agua.
El sabor espectacular.. mil gracias
Maria Jose said:
Concidencias de la vida, lo he recibido esta mañana y acababa de descongelar dos sepias. ¡Así que lo hemos comido! con arroz. Muy rico. Sugiero antes de echar la sepia añadir dos cucharaditas de harina, tostarlo y luego, echar la sepia y el vino como indica la receta. La salsa coge así más cuerpo. Un proceso muy parecido lo hago con unos calamares en salsa y la única diferencia son los piñones, el clavo y el limón del final. Los calamares llevan un par de tomates rallados y el perejil se echa también cuando el tomate y cuece los 30 minutos. Lo recomiendo así en su cocotte, muy rico!
Lia said:
Riquisimo!!!!!!