Cuttlefish with Broad Beans

Sepia con Haba

Type of Dish:

Main Meals

Approx. Preparation Time:

About 60 minutes

Difficulty:

Foodie's Play

Serves:

4 people

Here's a recipe using a challenger for my favourite fish. Cuttlefish (sepia) is particularly good in Spain. When served with broad beans, it is a delight. Ingredients:- 1 kilo of whole cuttlefish. 2 tablespoons of olive oil. 2 garlic cloves, finely sliced. 250 grams of shelled and skinned broad beans (fava): 150 mils of dry sherry. 1 teaspoon of fresh marjoram or oregano leaves. Salt and black pepper.

List of Ingredients:

1 kilo of whole cuttlefish

2 tablespoons of olive oil

2 garlic cloves, finely sliced

250 grams of shelled and skinned broad beans

150 mils of dry sherry

1 teaspoon of fresh marjoram or oregano leaves

Salt

Black Pepper

Preparation Instructions:

Rinse the fish, remove the bone and the soft innards with the tentacles and body attached. Discard the innards and eye portion and also the little mouthpiece. Slice the body and remaining head parts into rings. Rinse the tentacles and scrape off the little toenails. Heat the oil gently in a flameproof casserole. Add the garlic and let it soften but not take colour. Add the fish and let it cook very gently until it yields up its juices, about ten minutes. Add the beans, the sherry and the same volume of water (about 150 mils) and let it all bubble up. Sprinkle in the oregano or marjoram, season with pepper, turn down the heat and cover looseley. Leave to simmer for 20-30 minutes, or until the beans and the fish are tender. Remove the lid, turn up the heat and bubble up to reduce the juices to an oily sauce. Taste and add salt. Serve with bread.

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