Spain - Añana salted cuttlefish

County: Spain

Chipirones a la sal de Añana

INGREDIENTS (serves 4)

• 1 teaspoon of Añana salt
• 4 small whole cuttlefish
• 50 g of tomatoes, cut into small cubes
• 1 bunch of young leeks
• 10 g of olives for decoration
• 4 cloves of garlic
• 200 ml of extra virgin olive oil

For the fresh tomato sauce:

• 2 tomatoes
• Half an onion
• 1 clove of garlic
• 1 tablespoon of olive oil
• 1 teaspoon of thyme
• Salt and pepper


Clean the cuttlefish and remove their tentacles if necessary.

Heat them in the olive oil in a pan, along with the diced tomatoes and the garlic, and cook for . 20 minutes over a gentle heat. Take out the cuttlefish and drain them on kitchen towel.

Prepare a fresh tomato coulis by peeling, deseeding and dicing the tomatoes. Peel and chop the garlic and onion. Place in a saucepan with the oil, thyme, salt and pepper. Cook over a very low heat for around 30 minutes. Allow to cool and then mix into a smooth puree. Blanch the leeks in salted water.

Place the coulis in a serving dish, garnish with the cuttlefish and olives and add the extra virgin olive oil and the garlic. Just before serving, sprinkle over the Añana salt.

last modification: 2015-07-22 12:31:55

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