Ingredients to make coupes stew:
- 2 kg of coupes
- 1 clove garlic
- 1 chili pepper
- 4 medium onions
- 1 bay leaf
- 3 large tomatoes
- 1 1/2 kg of potatoes
- 1 glass of white wine
- Chopped parsley
- 1 tablespoon of toasted flour
- 1 chili in small rings optional
- Salt
How to make coupes stew:
- This cephalopod, very similar to squid, although with a very penetrating color and smell, is a component of a popular Galician coastal stew.
- A poor relative of the squid, the coupe, or “pot” also called, has no other destination in Galicia than this stew.
- It is a simple and tasty dish that, accompanied by spring new potatoes, is worthy of a medal of honor.
- It can be replaced with cuttlefish, flying fish or squid, if, like my fishmonger from Madrid, you have never seen a coupe.
- They are cleaned of guts and the eyes of the critters are removed; they are washed with abundant water, they are allowed to drain.
- Finely chop garlic and onions, as well as the tomatoes once peeled.
- In a pot, preferably clay, brown the onion and garlic over low heat.
- When they have softened, add the coupe pieces and the toasted flour.
- Once everything has been sautéed, add the tomato, parsley and chili pepper.
- Add the wine and the corresponding salt.
- Let everything cook slowly and, when the coupes begin to be soft, add the potatoes cut into small pieces.
- After half an hour we can serve it.