Chocos con Garbanzos

Braised Cuttlefish with Chickpeas

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Preparation info

  • Difficulty

    Easy

  • 6

    Medias Raciones

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

CÁDIZ IS A VIBRANT TOWN OF STRAIGHT NARROW STREETS ON A HEADLAND PERCHED AT THE END OF A FINGER-LIKE PENINSULA. THE PEOPLE LIVING HERE — THE GADITANOS, CÁDIZ LOCALS — HAVE DEVELOPED THEIR OWN ACCENT AND SLANG AND ARE KNOWN ACROSS SPAIN FOR THEIR WICKED SENSE OF HUMOUR. ONE OF MY FAVOURITE DISHES FROM HERE IS CUTTLEFISH AND CHICKPEAS. IT IS A CLASSIC PRESSURE-COOKER RECIPE, BUT IF YOU DON’T HAVE ONE, USE A LARGE HEAVY-BASED CASSEROLE DISH AND SIMMER IT FOR TWICE AS LONG, ADDING A LITTLE EXTRA WATER DURING COOKING TO KEEP THE INGREDIENTS COVERED.

Ingredients

  • 600 g (1 lb 5 oz) cuttlefish, cleaned and cut into 2.5 cm (1 inch) pieces
  • 600 g (1 lb 5 oz/ cups) dried chickpeas, soaked overnight
  • 1 garlic bulb
  • 1 teaspoon sweet smoked paprika
  • 200 ml (7 fl oz) fino sherry
  • 50 ml ( fl oz) extra virgin olive oil
  • 1 large brown onion, quartered
  • 6 ripe tomatoes, peeled, seeded (see glossary) and roughly chopped
  • 3 bay leaves
  • 200 g (7 oz) fresh chorizo
  • 1 teaspoon saffron threads
  • 1 tablespoon mint, finely chopped
  • 1 tablespoon parsley, roughly chopped
  • 2 teaspoons whole black peppercorns
  • crusty bread, to serve

Method

Place the cuttlefish in a 30 cm (12 inch) pressure cooker. Add the drained chickpeas, garlic, paprika, sherry, olive oil, onion, tomatoes and bay leaves. Cover with 700 ml (24 fl oz) cold water, seal and bring to the boil over high heat. Reduce the heat to low-medium and simmer for 45 minutes, then remove from the heat and leave to cool for at least 5 minutes before removing the lid, or as per the manufacturer’s instructions. Remove and reserve the garlic bulb, then add the chorizo and simmer, uncovered, for another 15 minutes, or until the chickpeas are tender.

Meanwhile, toast the saffron threads in a small dry frying pan over medium heat just until the threads deepen in colour, then place in a mortar and pestle. Add the mint, parsley and peppercorns and pound until a coarse paste forms. Squeeze the reserved garlic cloves from their skins into the mortar. Add 1 tablespoon of the chickpea cooking liquid and pound until a smooth paste forms.

Stir the mixture into the chickpeas and simmer for another 5 minutes. Serve hot, with plenty of crusty bread to soak up the juices.