Cuttlefish Stew with Potato

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:

1. 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).
2. Remove the hard part of the wings.
3. Carefully attach the blade guard.
4. Cut the wings and tentacles into small pieces. Place them in the mixing jar with a drizzle of oil.
5. Cook on speed 1, 120 degrees, 5 minutes.
6. Cut the body of the cuttlefish and add it to the jar. Continue cooking for 7 minutes.
7. Add the peeled and coarsely chopped potatoes.
8. Season with the paprika and oregano.
9. Drizzle with the brandy and cook with the nozzle semi-open at speed 0, 120 degrees, 2 minutes for the alcohol to evaporate.
10. Season with salt.
11. Add the tomato sauce, the stock or water and cook at speed 0, 100 degrees, 1 hour (until the potatoes are soft).
12. Serve the stew with the allioli.

For the Alioli:

1. Put on the blade protector.
2. Peel the garlic and put it in the mixing jar with 100 g of cold water.
3. Heat on speed 0, 100 degrees, 5 minutes.
4. Drain the garlic and put it back in the jar, without the blade protector.
5. Add the milk and salt.
6. Blend on speed 10, 30 seconds.
7. 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.