Frijobel, Tiefkühlprodukte.
MIT SEPIA
500 g large Frijobel cuttlefish
1 onion
2 Knoblauchzehen
a generous drizzle of extra virgin olive oil
1 Lorbeerblatt
1/2 Alentejo traditional chorizo
1 stalk of fresh parsley
1 tomato
2 cans of white beans
2 tablespoons tomato pulp
130 ml white wine
1 Prise weißer Pfeffer
Tabasco, as needed
Salz, je nach Bedarf
STEP BY STEP
Start by covering the bottom of a saucepan with olive oil, let it warm and add the chopped onion and garlic cloves, letting them soften over a low heat.
Add the sliced chorizo, the finely chopped tomato and the bay leaf. Let it sauté so that the tomato dissolves and add the cuttlefish cut into cubes and the tomato pulp.
Stir with a spoon and season with salt, white pepper, tabasco and parsley. Cover and cook for 5 minutes
Pour over the white wine and put the lid again. Cook the cuttlefish, over a low heat, adding water when necessary.
When the cuttlefish is almost cooked, add the drained beans and cook for another 5 minutes. Correct the salt and tabasco.
