El sangochao of cuttlefish or “sipia” as they would say in my hometown, it's one of the most typical and popular dishes of Torrevieja's cuisine. Along with pulpo sangochao, it's one of the many delicacies you can enjoy on any tapas crawl around the city.
This is a recipe in a casserole, a slow-cooked stew resulting in a super-juicy, tender cuttlefish with an out-of-this-world sauce. THE SAUCE (in uppercase) of white wine, although you can use red wine without any problem, it speaks for itself; if you like mopping up with bread, don’t hesitate—this is your dish!
The best thing about these kinds of traditional dishes is their simplicity and how, with very few ingredients, you get a spectacular flavor. To make this dish, you can use a pressure cooker; however, with slow cooking in a casserole I assure you that the result is unbeatable.
Fun fact: according to popular tradition, when cooking squid, cuttlefish, or octopus, a cork stopper is added to the stew as it comes to a boil; its purpose is to knock against the pieces while they boil, resulting in an even more tender, softer texture.
And what do you all think of this curious folk tradition of the cork stopper?
Ingredients
- 1 kg fresh cleaned 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)
Le Creuset Round Dutch Oven and Pallarès knife
Preparation
- Clean the cuttlefish thoroughly, wash it, and cut it into medium pieces. Set aside.
- We slice the onions thinly and let them soften in a casserole with a good splash of oil. When it’s soft, add the pine nuts and let them brown.
- Add the cuttlefish, the peppercorns, a little bit of salt, the clove, and the bay leaf. At this point, turn up the heat and sauté the cuttlefish until it gets a bit of color and loses the excess water.
- We add the white wine and once it begins to boil we lower the heat and cover the casserole.
- Cook for 30 minutes over the lowest heat; uncover and let it cook for another half hour until the sauce thickens.
- Finally, add chopped parsley, salt (if needed), and, optionally, a bit of lemon.
- Serve piping hot with a good piece of country-style bread.
` 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!!!!!!