Ingredients to make Chocos in Canarian sauce:
- 2 kilograms of Chocos
- 1 unit of onion
- 1 unit of green pepper
- 6 garlic cloves
- 3 units of tomato
- ½ kilogram of potato
- 1 pinch of ground paprika
- 1 pinch of cayenne pepper
- 1 pinch of Thyme
- 1 pinch of ground cumin
- 2 bay leaves
- 1 jet of Oil
- 1 splash of vinegar
- 2 glasses of white wine
- 1 pinch of salt
How to make Chocos in Canarian sauce:
- To make this typical Canarian recipe, the first step is to clean the cuttlefish and cut theminto cubes in one bite or so.
- Separately, make a saucewith the onion, pepper and tomatoes.
- Cut the onion very thin, you can leave the paprika in small segments and the tomato is peeled and seedless.
- Once the sauce is at its point, add the cuttlefish to the pan.
- Season with all the spices and stir well.
- Next, drizzle the stir-fry with the white wine, a splash of vinegar, and water.
- Add the bay leaf at this time and cover the pan.
- Let cook over low heat until the cuttlefish are well done.
- You can serve the cuttlefish in a Canarian saucewith some roasted potatoes.
- And if you have more dishes from this region of Spain in mind, here are the recipes for mojo verde and mojo rojo canario.