Cuttlefish with sobrasada sausage or chorizo

Cuttlefish with sobrasada sausage or chorizo

Sepia con sobrasada o chorizo

By
From
Spanish Made Simple
Serves
4

This stew is not very well known in mainland Spain, however it is a typical dish in the Balearic Islands, specifically in Mallorca, where the traditional Sobrasada sausage comes from. This product is very special; if I had to describe it it would be as a chorizo pâté. Cuttlefish is soft and delicate and therefore quick and easy to cook, making this delicious dish really simple to make.

Ingredients

Quantity Ingredient
1 medium to large cuttlefish, cleaned, (ask your fishmonger to do this for you)
olive oil, For frying
1 onion, finely chopped
2 bay leaves
130g sobrasada de mallorca or cured chorizo sausage, chopped small
200ml white wine
150g tomato passata, (or strained or milled canned tomatoes)

Method

  1. Cut the cleaned cuttlefish into small pieces about 2.5cm wide.
  2. Heat some olive oil in a medium-sized pan over a medium heat and sauté the onion with the bay leaves. If you are using chorizo sausage, this would be the time to add it. Once the onion is transparent and soft, add the cuttlefish pieces, stir once and immediately pour over the wine. Cook over a high heat for at least 1 minute, until the alcohol has evaporated, then add the passata and cook for a further 3 minutes.
  3. Using your hands, soften the Sobrasada, if using, and add it to the stew. Keep stirring to make sure all the ingredients are well mixed and cook for a further 2 minutes, then serve.

Note

  • Sobrasada sausage can be found online, but if you can’t get hold of any, blend some chorizo into a paste with a drizzle of olive oil in a food processor.
Tags:
Spanish
simple
weekday
tapas
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