As an island people, Canarians are naturally big on seafood and have many great recipes to offer the world. While exotic for most Westerners, this cuttlefish recipe is a main dish typical of Canarian cuisine and is also quite quick and easy to make. Adapted from Afi’s Spanish original, our version lets you choose between pressure cooking and regular sauteing, and gives a few other alternatives as well.
Cuttlefish in Tomato Sauce
Preparation time: 10 min (prep) + 15 min (pressure cooking)
What you’ll need:
- a pressure cooker *
- 1 kg cuttlefish, chopped — can be substituted for squid
- 1 medium onion
- 3 garlic cloves
- 1 green pepper
- 1/2 cup white wine
- 1 jar of tomato sauce (cc. 700 ml)
- 1 cube of fish stock (cc. 10 g) **
- 1 chilli pepper (for a mild salsa, leave out)
- salt and pepper
- 2-3 tbs. olive oil
- 1/2 cup water
+ boiled potatoes as a side dish (about 1 medium per person)
*If you don’t have a pressure cooker, cook for 45-50 min at very low heat, stirring occasionally and making sure the mixture stays moist — add water if needed.
**The fish stock + water can be substituted for homemade fish broth.
What to do:
1. Chop the garlic, onion and green pepper. Heat the olive oil in the uncovered pressure cooker and add the vegetables.
2. Sauté for a few minutes, then add the chopped cuttlefish, a pinch of salt, ground black pepper to taste, the chili pepper and the fish stock cube.
3. Stir well, then add the white wine. Let the alcohol evaporate for a few minutes.
4. Add the tomato sauce and water. Stir again well, then cover and pressure cook for 15 min at medium heat.
5. Open the pressure cooker and check whether the cuttlefish is tender. If so, the dish is ready. If not, cover again and cook for another 5+ min.
6. Serve with boiled potatoes (or mashed, if you prefer). Enjoy!