Ingredients for 4 people:
- 1 large cuttlefish “dirty”
- Extra virgin olive oil
- 4 large potatoes
- Sweet paprika
- Oregano
- 40 g brandy
- Salt
- 3 tablespoons of fried tomato
- 1 l. of water or fish or seafood stock
- For the allioli
- 5 grains of garlic
- 50 g milk (can be lactose-free)
- Salt
- Sunflower oil
Preparation:
- Ask the fishmonger to clean the cuttlefish: remove the skin from the gut and separate the “wings” and tentacles. Make sure they also keep the spleen (the little brown bag in the belly of the animal).
- Remove the hard part of the wings.
- Carefully attach the blade guard.
- Cut the wings and tentacles into small pieces. Place them in the mixing jar with a drizzle of oil.
- Cook on speed 1, 120 degrees, 5 minutes.
- Cut the body of the cuttlefish and add it to the jar. Continue cooking for 7 minutes.
- Add the peeled and coarsely chopped potatoes.
- Season with the paprika and oregano.
- Drizzle with the brandy and cook with the nozzle semi-open at speed 0, 120 degrees, 2 minutes for the alcohol to evaporate.
- Season with salt.
- Add the tomato sauce, the stock or water and cook at speed 0, 100 degrees, 1 hour (until the potatoes are soft).
- Serve the stew with the allioli.
For the Alioli:
- Put on the blade protector.
- Peel the garlic and put it in the mixing jar with 100 g of cold water.
- Heat on speed 0, 100 degrees, 5 minutes.
- Drain the garlic and put it back in the jar, without the blade protector.
- Add the milk and salt.
- Blend on speed 10, 30 seconds.
- Gradually add the oil through the nozzle while continuing to blend on speed 10.
Tips…
- When you cut a potato with an uneven cut (you break it) its starch comes out more easily during cooking and subtly thickens the cooking liquid.
- Cooking the garlic in cold water prevents the allioli from being too strong and helps avoid garlic breath.