Entree: Portugal – Alentejo – Feijoada de Chocos (A hearty Alentejo stew of cuttlefish simmered with beans, tomatoes, and herbs, served with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) cleaned cuttlefish, bodies sliced into rings and tentacles reserved
- 1 cup (200 g) dried white beans (such as cannellini), soaked overnight and cooked until tender (or 2 cups / 480 g cooked beans)
- 3 tbsp (45 ml) good-quality olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 green bell pepper, diced (about 6 oz / 170 g)
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 3 cups (720 ml) fish or light seafood stock, or water
- 1 tsp (2 g) smoked paprika (pimentón)
- 1 bay leaf
- 1 small bunch fresh coriander (cilantro), chopped (reserve some for garnish)
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- Salt and freshly ground black pepper to taste
- 1 cup (185 g) long-grain rice, rinsed, for serving
- 2 cups (480 ml) water or stock for cooking rice
- 2 tbsp (30 ml) olive oil or butter for rice (optional)

Instructions

1. If using dried beans, drain the soaked beans and cook in fresh water until tender, about 45–60 minutes, then drain and set aside. If using canned or pre-cooked beans, rinse and drain.
2. Heat 3 tbsp (45 ml) olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and bell pepper and cook until softened, about 6–8 minutes. Add the garlic and smoked paprika and cook another minute until fragrant.
3. Stir in the crushed tomatoes and cook 3–4 minutes. Pour in the white wine and let reduce slightly for 2 minutes. Add the stock, bay leaf, and cooked beans; bring to a gentle simmer.
4. Add the cuttlefish rings and tentacles to the simmering stew. Simmer gently until the cuttlefish are tender, about 20–25 minutes (avoid high heat to prevent rubbery texture). Add chopped coriander and red wine vinegar or lemon juice in the last 2 minutes. Season with salt and pepper to taste.
5. While the stew simmers, cook the rice: bring 2 cups (480 ml) water or stock to a boil, add the rinsed rice, a pinch of salt and 2 tbsp (30 ml) olive oil or butter if using; reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Fluff with a fork.
6. Remove bay leaf from the stew. Serve the feijoada de chocos ladled over a bed of rice and garnish with additional chopped coriander.