Ingredients to make Cuttlefish with sobrassada:
- 1 kilogram of Cuttlefish
- 150 grams of Sobrasada
- 1 bunch of spring onions (with the green part)
- 3 tablespoons of olive oil
- 1 handful of pine nuts
- 1 handful of raisins
- 1 pinch of salt and pepper
How to make Cuttlefish with sobrassada:
- The first thing we do before getting down to work is to get all the ingredients ready.
- Now yes, let’s start! We clean the cuttlefish well and cut it into squares. Then, we wash the spring onions and cut them into thin rings, including the green part.
- We take a frying pan or clay pot and put it to heat without oil. When it is very hot, add the cuttlefish and turn it over. This technique was learned from Lourdes, who does not use oil to prevent the cuttlefish from releasing water and cooking better. If it sticks to us a little nothing happens, then that will give flavor to the preparation. Remove the cuttlefish and reserve.
- Now, we add the olive oil to poach the spring onion. Once poached, add the sobrasada, the raisins and the pine nuts
- In order for the cuttlefish with sobrasada recipe to be perfect, it is important that the sobrasada sweat and melt. Of course, we must be very careful with the fire to prevent it from burning, since with the amount of paprika that it incorporates, the preparation would be bitter. Add the cuttlefish and cook over low heat until tender. If it is dry and without sauce, we can add a little white wine or fish broth.
- When it is ready, we serve our cuttlefish with sobrassada and accompany it with homemade bread to dip in the sauce.
