Ingredients:
One cuttlefish · Two onions · One bay leaf · Salt · Pepper · La Vera paprika · Parsley · Two cloves of garlic · One glass of white wine.
Preparation:
· Clean and cut the cuttlefish into pieces of about two centimeters and set aside..
· Peel and cut the two onions into julienne strips and set aside..
· Peel and slice the two cloves of garlic, reserve.
· Heat a wide saucepan with a generous splash of olive oil., and when it has warmed a little, add the sliced garlic cloves and the julienned onion.. Cook until softened, season and add the bay leaf, chopped parsley and a teaspoon of paprika. Stir well.
· Pour the glass of white wine and let it boil over high heat for about three minutes., until the alcohol has evaporated.
· Finally, put the cuttlefish in the casserole, Reduce the heat to minimum and stir to mix with the onion.. Cook during 45 minutes and check if the cuttlefish is tender by taking a piece with your fingers and pressing it until both fingers can be brought together.
This is a very easy dish to prepare and very attractive.. to accompany him, a good albariño and, through the stereo, music that makes you move your feet while cooking, something like Aaron Frazer and his “Over You”.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
