Spain - Añana salted cuttlefish
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
PREPARATION
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.
published: 2015-07-22
© European Commission, 2013
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