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Cuttlefish and chorizo braised with chickpeas


You'll need to begin this recipe a day ahead.

You'll need

2 tbsp extra-virgin olive oil 2 Spanish onions, thinly sliced 2 tsp smoked sweet paprika 600 gm cuttlefish, cleaned, cut into 4cm pieces 500 gm dried chickpeas, soaked in cold water overnight, drained 400 gm canned cherry tomatoes 3 chorizo, halved lengthways then halved again widthways 60 ml fino sherry 1 head of garlic 1 tsp saffron threads 2 tbsp each coarsely chopped mint and flat-leaf parsley, plus extra to serve 2½ tbsp lemon juice To serve: crusty bread

Method

  • 01
  • Heat olive oil in a casserole over medium heat, add onion, sauté until very tender and just golden (8-10 minutes). Add paprika, sauté until fragrant (1 minute), then add cuttlefish, chickpeas, tomato, chorizo, sherry and 1.5 litres water. Season to taste, bring to the simmer, reduce heat to low-medium and simmer until cuttlefish and chickpeas are very tender (1½-2 hours).
  • 02
  • Meanwhile, preheat oven to 200C. Wrap garlic in foil and roast until very soft (25-30 minutes). When cool enough to handle, squeeze garlic cloves from skins and transfer to a mortar and pestle. Dry-roast saffron threads until fragrant (30-40 seconds). Add to garlic with mint and parsley and pound to a smooth paste. Season to taste, then add to cuttlefish mixture with lemon juice and stir to combine. Scatter with extra mint and parsley and serve hot with crusty bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rustic monastrell from La Mancha.

Featured in

Oct 2009

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