Chocos con Habas

Fresh Cuttlefish with Minty Broad Beans

Preparation info
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By Frank Camorra and Richard Cornish

Published 2007

  • About

There is a tension between tradition and invention, one pulling back and holding on to the past, the other pushing forward, adventuring into unexplored territory. At MoVida, when we explore new culinary ideas we pay deep respect to the past and this dish is the perfect example. In the traditional Andalusian version, the cuttlefish and beans are slowly braised in a wine sauce but we have given this dish a lighter touch. All respect to tradition, but seared cuttlefish has a flavour of its own