Cuttlefish Stew with Potatoes

Ingredients for 4 people:

• 1 large fresh cuttlefish
• Extra virgin olive oil
• 4 large potatoes
• Sweet paprika
• Oregano
• 40 g of brandy
• Salt
• 3 tbsp. of fried tomato
• 1 l. water or fish or seafood broth
• For the alioli (garlic mayonnaise):
• 5 garlic grains
• 50 g of milk (can be lactose free)
• Salt
• Sunflower oil

Preparation:

1. Ask the fishmonger to clean the cuttlefish: to remove the skin from the guts and to separate the fins and the tentacles. Make sure they also keep the spleen (the brown bag that is in the animal’s gut).
2. Remove the hard part of the fins.
3. Carefully attach the blade guard.
4. Cut the fins and tentacles into smaller pieces. Put them in the mixing jug with a splash of oil.
5. Cook at speed 1, 120 degrees, 5 minutes.
6. Cut the body of the cuttlefish and add it to the mixing jug. Cook for 7 minutes.
7. Incorporate the peeled and broken (rough cut) potatoes.
8. Season with the sweet paprika and oregano.
9. Add the brandy and cook with the mixing jug slightly open at SL speed, 120 degrees, 2 minutes so that the alcohol evaporates.
10. Season with salt.
11. Add the fried tomato, the broth or water and cook the mixture at SL speed, 100 degrees, 1 hour (until the potatoes are soft).
12. Serve the stew with the alioli

For the Alioli:

1. Put on the blade protector.
2. Peel the garlic and put it in the mixing jug with 100 g of cold water.
3. Heat at SL speed, 100 degrees, 5 minutes.
4. Drain the garlic and put it back in the mixing jug, without the protector.
5. Add the milk and salt.
6. Crush at speed 10, 30 seconds.
7. Little by little, add the oil through the mouth of the jug while continuing to crush at speed 10.

Tips…

• When you rough cut a potato (you break it) its starch comes out more easily during cooking and subtly thickens the cooking liquid.
• When cooking the garlic with cold water we avoid making the alioli too strong.