Cuttlefish with Onion: a Simple Valencian Family Recipe
Today's recipe (this is starting to sound like a TV show) is one my wife's mother makes very often (she doesn't like me calling her my mother-in-law).
It's one of those examples of a simple combination of different ingredients that enhance each other's flavour and help each other along, giving an unusual, different dish — unexpected, I'd say. In the end, that's no more and no less than what the essence of cooking should be.
On to the recipe. Like all great discoveries, it's simple, and like all recipes made in a family for a long time, the quantities and cooking times aren't well defined — they aren't spelled out, because they're obvious.
Cut the cuttlefish into small pieces. The size? More or less half an adult's thumb, or a little smaller.
Slice the onion into thick strips — you should be able to find the onion. You can also cut the onion and cuttlefish the same way so they blend together (my contribution to the recipe).
In a pan, heat a little oil and add the cuttlefish, stirring for a couple of minutes, then add the onion on top and cover the pan. The dish cooks in all its own juices — that simple.
After 5 minutes add a bay leaf and leave for 10 more minutes with the pan covered, making sure it doesn't dry out. At the very end, add a little sweet paprika.
At my wife's family home they always eat this dish in a sandwich, with a special bread eaten in Valencia's Horta Nord called "rollo" because of its shape. I eat it on a plate, but with lots of bread to mop up the juices. In the photo I took this Easter, you can see the finished dish in the foreground and the rollo, ready, in the background.
In the end, a dish with a lot of "rollo" (a Spanish pun: "rollo" also means hassle or chat).
Comentaris
Publica un comentari a l'entrada