Ingredients to make broad beans with cuttlefish and prawns:
- 2 units of medium Cuttlefish
- 8 units of fresh fat shrimp
- 200 grams of Peeled Shrimp (fresh or frozen)
- 200 grams of broad beans
- 1 unit of onion
- 100 milliliters of white wine
- 150 milliliters of Fish broth
- 1 small glass of olive oil
- ½ teaspoon of Salt
- For the mince:
- 2 garlic cloves
- 1 branch of parsley
- ½ tablespoon of hot paprika
- ½ teaspoon of Cocoa powder
- 1 tablespoon of fried almonds
- 3 slices of day-old bread
How to make broad beans with cuttlefish and prawns:
- The first thing to do to make these beans with cuttlefish and prawns is, in a casserole with half the oil, fry the 3 slices of bread and the garlic clovesand reserve it.
- Add the rest of the oil and fry the fat shrimp and reserve them too.
- In the same oil, fry the chopped onion, when soft, add the peeled shrimp.
- When they take on color, we take them out and reserve them.
- Add the cuttlefish, cleanedand cut into strips, into the pot, mix well and cook over low heat for 12 minutes.
- If you prefer, you can cut the shellfish into squares to give a different touch to the cuttlefish stew with broad beans.
- While the cuttlefish is cooking, prepare the cicada in the mortar, crushing the almonds, the garlic clove, and the slices of fried bread, the paprika, the cocoa and the parsley.
- Chop it well until a paste is formed
- Add the wine, the broad beans and the fish broth to the casserole, let it cook for another 15 minutesand then add the reserved prawns to the casserole.
- Put a ladle of broth in the mortar so that the cicada dissolves and add it to the stewed broad bean casserole with cuttlefish, stir well and place the fat red shrimp on top.
- Finally, cook everything for 5 more minutes and you can now taste these delicious broad beans with cuttlefish andpiping hot prawns
