Entree: Spain – Galicia – Chocos en su Tinta (Cuttlefish stewed in its own ink to create a rich black sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 1/2 lb (680 g) chocos (cuttlefish), cleaned and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) squid ink
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 g) crushed tomatoes
- 1 cup (240 ml) fish stock or water
- 1 bay leaf (approx. 1 g)
- 1 tsp (2 g) smoked paprika (pimentón)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 cup (200 g) short-grain rice (optional, to serve)
- 2 cups (480 ml) water (for cooking rice, if using)

Instructions

1. Heat the olive oil in a wide sauté pan over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 6–8 minutes. Add the garlic and smoked paprika and cook 1 minute until fragrant.
2. Raise heat to medium-high, add the cuttlefish pieces and brown briefly on all sides, about 3–4 minutes, stirring so they begin to release their juices.
3. Pour in the white wine and let it reduce by half, about 2–3 minutes. Stir in the crushed tomatoes and fish stock, then add the bay leaf, salt, and pepper.
4. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until the cuttlefish are tender and the sauce has melded.
5. In a small bowl, dilute the squid ink with a few tablespoons of warm stock from the pan to loosen it, then whisk the ink into the stew until evenly incorporated. Simmer uncovered 3–5 minutes more to allow flavors to marry and the sauce to thicken slightly. Adjust seasoning.
6. If serving with rice: rinse the rice until water runs clear. In a small saucepan bring 2 cups (480 ml) water to a boil, add rice and a pinch of salt, lower heat, cover, and simmer 18–20 minutes until tender. Fluff with a fork.
7. Remove the bay leaf, stir in chopped parsley, and serve the chocos en su tinta over the cooked rice or with crusty bread to soak up the black sauce.
8. Leftovers keep well refrigerated for 2 days; reheat gently to avoid overcooking the cuttlefish.