Cuttlefish sangochao or “sipia” as they would say in my town, is one of the most typical and popular dishes of Torrevieja gastronomy. Along with octopus sangochao, it is one of the many delicacies that you can try on any tapas route through the city.
This is a recipe in a cocotte, a slow-cooked stew that results in a super juicy and tender cuttlefish with an out-of-this-world sauce. THE SAUCE (in capital letters) of white wine , although you can use red wine without any problem, speaks for itself; if you like dipping, don't hesitate, this is your dish!
The best thing about this type of traditional dish is its simplicity and how very few ingredients can achieve a spectacular flavour. To make this dish, you can use a pressure cooker, however, with a slow cooker 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 more tender and soft result.
And you, what do you think about this curious popular tradition of the cork stopper?
Ingredients
- 1 kg of freshly cleaned cuttlefish
- 3 or 4 medium white onions
- 600 ml of white wine
- 1 clove
- 7 grains of black pepper
- 2 bay leaves
- 50 gr of pine nuts
- Salt
- Extra virgin olive oil
- Fresh parsley
- Lemon (optional)
Le Creuset round cocotte and pallarès knife
Preparation
- We clean the cuttlefish completely, wash it and cut it into medium-sized pieces. We set it aside.
- Cut the onions into thin slices and put them to fry in a cocotte with a good splash of oil. When it is soft, add the pine nuts and let them brown.
- Add the cuttlefish, peppercorns, a pinch of salt, cloves and bay leaves. At this point, turn up the heat and sauté the cuttlefish until it takes on a bit of colour and loses the excess water.
- We add the white wine and once it starts to boil we lower the heat and cover the cocotte.
- Cook for 30 minutes on low heat; uncover and cook for another half hour until the sauce thickens.
- Finally, add chopped parsley, salt (if needed) and, optionally, a little lemon.
- Serve piping hot with a good piece of country bread.
Le Creuset round 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!!!!!!