Name: Chocos con Garbanzos (Braised Cuttlefish with Chickpeas)
Yield: 6 Medias Raciones
Cuisine: Spain
Ingredients: 600 g (1 lb 5 oz/2¾ cups) dried chickpeas, soaked overnight; 1 teaspoon sweet smoked paprika; 1 tablespoon mint, finely chopped; 2 teaspoons whole black peppercorns; 3 bay leaves; crusty bread, to serve; 1 tablespoon parsley, roughly chopped; 1 teaspoon saffron threads; 6 ripe tomatoes, peeled, seeded (see glossary) and roughly chopped; 1 large brown onion, quartered; 600 g (1 lb 5 oz) cuttlefish, cleaned and cut into 2.5 cm (1 inch) pieces; 1 garlic bulb; 200 ml (7 fl oz) fino sherry; 50 ml (1½ fl oz) extra virgin olive oil; 200 g (7 oz) fresh chorizo

Preparation info

6
Medias Raciones

Difficulty
Easy

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 LITT