Simple ingredients, fantastic results…

People :

4

Preparation time :

45 min

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • One sepia (cuttlefish) of 400 gr.
  • Extra virgin olive oil
  • Salt

For the cuttlefish broth

  • Sepia tentacles, chopped into cubes
  • 20 gr. olive oil
  • 50 gr. grated ripe tomato
  • 20 gr. onion (pre-sauteed)
  • 50 gr. dry sherry
  • 1 liter of mineral water
  • Salt and pepper

For the ink sauce

  • The cuttlefish ink bag
  • 30 gr. of brunoised garlic
  • 15 gr. olive oil
  • 30 gr. grated ripe tomato
  • 15 gr. dry sherry
  • 30 cl. mineral water
  • Salt and pepper

For the green oil

  • 10 gr. blanched parsley.
  • 50 gr. of extra virgin olive oil
  • A little salt

For the peas

  • 800 gr. shelled peas, very tender
  • 60 gr. olive oil
  • 30 gr. lard
  • 130 gr. of finely chopped spring onions
  • 70 gr. garlic sprouts, finely chopped
  • 60 cl of water
  • 60 gr. dry sherry
  • Salt and pepper

 

Preparation

For cuttlefish broth

  1. Brown the cuttlefish tentacles with olive oil, and fry until very brown, season.
  2. Add the grated tomato, sauteed onions, cook for 10 minutes more, add the sherry and reduce.
  3. Add the hot mineral water and cook about for 20 minutes. Season Strain and reserve.

For the ink sauce

  1. Sauté garlic sprouts with oil and add half of the ink.
  2. In another pan, brown the rest of the ink bag without oil, then add the water.
  3. Mix the results of stages (1) and (2) and add 15 gr. dry sherry, simmer for five minutes, season, blend and strain.

For the green oil

  1. Mix all ingredients, blend and strain in a Thermomix.

For peas

  1. In a saucepan, sauté the onion and finely chopped garlic sprouts with oil and pork lard, until golden-browm. Season.
  2. Add the peas to the pot, then add water and dry sherry.
  3. Simmer covered for 3 minutes, stir and simmer for 3 minutes more.
  4. Stir againand check if cooked through. It may need a few more minutes. Season. Cool and reserve.

Presentation.

  1. Serve in a soup dish, covering the bottom with a couple of tablespoons of hot broth, add two dollops of the ink sauce, and three of the green oil, drawing a pattern.
  2. In the center of a mound (with the help of a mold) add the hot peas.
  3. Top with the cuttlefish, cut into short strips (thickness of 3 mm). These should be pan-fried or grilled for a mere 30 or 40 seconds with a little salt and a little oil.
  4. Optional: add 3 mini pea flowers and some vegetable sprouts.
Garnish with pea flowers and sprouts•Finca Viladellops Xarel·lo de Bodegues Viladellops – D.O. Penedès •Lanius de las bodegas Alta Alella – D.O. Alella

Additional information

People :

4

Preparation time :

45 min

Difficulty:

Media