"Choco" is the usual way of calling cuttlefish in Andalusia and many other areas of Spain. This recipe seems to be that it was born in Cadiz but now it is found throughout the country.
It is about making a traditional chickpea broth but using cuttlefish that withstands cooking very well without losing its flavor or shape.
INGREDIENTS (4 people)
- 400 grams (14 oz) of dried chickpeas
- 1 large cuttlefish
- Fish broth (at least 2 liters / 10 cups)
- 1 glass of crushed tomato
- 1 large potato
- 1 large red onion
- 1 green pepper to fry
- 1 red pepper to fry
- 1 clove garlic
- 1 bay leaf
- Saffron or sweet/spicy paprika
- Salt
- ground black pepper
- extra virgin olive oil
First of all, the day before, we must soak the chickpeas so that they soften. We will keep them like this until the moment of starting the preparation.
First, pour them into a casserole and cover with the cold fish broth. We add the sliced potato (the mission of which is basically to thicken the broth) and the bay leaf. We clean the cuttlefish, removing the bone and inserting it also whole. If you don't have fish broth you can use water and a cup of white wine.
Season with salt and pepper, place over medium heat and cover the pot. We will keep like this until the chickpeas soften.
While we are going to make a sauce, chopping the onion, the two peppers and the garlic clove. All very fine and direct to a frying pan with a generous jet of olive oil. When the onion is transparent, add the crushed tomato. Let it reduce a bit and add it to the pot.
Halfway through cooking, add the saffron (a few strands or a crushed pinch) or the paprika, which can be sweet or spicy according to our tastes (a level teaspoon in the first case, half a teaspoon in the second). We crush a piece of potato so that the broth thickens and we extract the cuttlefish to cut it into strips. Once cut, it is returned to the casserole.
When the chickpeas are very soft (they can be crushed easily by simply pressing them with your index finger and thumb) we can serve them very hot, adjusting salt and pepper.
One of those stews that have become very popular for obvious reasons.