Broad bean casserole with cuttlefish

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By Ángela

Cuttlefish or cuttlefish are widely used in the kitchen of the Andalusian Atlantic. With POTATO or with VEGETABLES, a tender cuttlefish in a tasty stew is a delicacy. As we have already seen some good broad beans in the market, we are going to make a small casserole of cuttlefish.

We can add rice or potatoes to make them with the stew itself to have a unique dish.

Broad bean casserole with cuttlefish

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This recipe for Cazuela de habas con sepia is a traditional dish, easy to make and also very tasty. What are you waiting to try it?

Broad bean casserole with cuttlefish
  • Ángela
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Rations: 4
  • Total time:

Ingredients

  • 1 kilo of cuttlefish or clean cuttlefish
  • 500 gr. of beans
  • 2 onions
  • 3 cloves of garlic
  • 1 tablespoon of cumin
  • 1 tablespoon paprika
  • 1 hoja de laurel
  • 1 glass of olive oil
  • 1 glass of white wine
  • water or fish broth (enough)
  • shawl

Preparation

  1. We begin by poaching the julienned onion in a frying pan with a little salt until golden brown.

  2. Add the paprika and cumin and remove

  3. Once we have the cuttlefish clean, we put them with the broad beans in a casserole and add the onion sauce

  4. We put on the fire and add the wine, the whole garlic cloves and the bay leaf

  5. Cook over low heat, adding water or broth to the stew as needed, until the cuttlefish is tender and has a thick sauce.

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