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Description
This stunning sepia a la bruta recipe, a rich and delicious Spanish cuttlefish stew, is a labour of love but well worth the effort. A chocolate picada adds even more depth of flavour to the dish.
Ingredients
US|METRIC
4 SERVINGS
- 100 mL olive oil
- 2 kilograms prawns (fresh and whole)
- 1 leek (diced)
- 2 shallots (diced)
- 1 carrot (diced)
- 1 fennel bulb (diced)
- 1 bulb garlic (halved through the centre)
- 1 Tbsp. paprika
- 200 mL brandy
- 1 sprig thyme
- 1 sprig rosemary
- 25 grams tomato paste
- 1 Tbsp. peppercorns
- 3.5 kilograms cuttlefish (with skin)
- 6 shallots (cut into brunoise)
- 3 garlic cloves (cut into brunoise)
- 1 bay leaf
- 1 dried chilli (chopped)
- 8 tomatoes (ripe, grated)
- 15 saffron strands (toasted in a hot dry pan)
- 300 mL sherry (use a quality Spanish sherry)
- 1 dash olive oil
- salt
- pepper
- 60 grams stale bread (fried in oil until golden)
- 3 garlic cloves (fried in oil until golden)
- 6 grams 70% dark chocolate
- 35 grams pine nuts (toasted)
- 10 leeks (small)
- olive oil (preferably Arbequina olive oil)
- salt
- pepper
- 1 garlic bulb
- 2 cloves
- 35 peppers (piparras, in brine, finely chopped then patted with kitchen paper to remove as much moisture as possible)
- 3 egg yolks
- 500 mL light olive oil
- salt
- dark chocolate
- chives
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