Cuttlefish and broad beans stew recipe
Today we bring you a traditional dalmatian recipe, cuttlefish and broad beans stew by croatian chef Ino Kuvacic.
- 1kg fresh cuttlefish
- 4 garlic cloves, crushed
- 150ml extra virgin olive oil
- 2 brown onions, chopped
- 1 tablespoon tomato paste
- 100ml white wine
- 500ml fish stock
- 200 grams fresh broad beans, podded
- sea salt
- freshly ground black pepper
- polenta or crusty bread, to serve
Before cleaning out the inside and bones of the cuttlefish, carefully remove the silver sac of ink from the middle of the cuttlefish, making sure not to break it. Cut the cuttlefish into 3 cm cubes.
In a saucepan over low heat, sauté the garlic in the olive oil for a few seconds, making sure it does not burn. Add the onion and sauté over low heat until golden and transparent, about 10–15 minutes – note that the onion will release water and stop the garlic from burning. (It’s important to sauté the garlic before the onion as this will release its flavour better.) Add the tomato paste and sauté for a few minutes to remove the acidity, then add the wine and cook until it has almost completely evaporated.
Add the diced cuttlefish to the pan and season well. Sauté for 5 minutes, add the fish stock and cuttlefish ink, then bring to the boil over medium– high heat. Reduce the heat to low and simmer for 10–15 minutes.
Peel the outer skin from the broad beans and add the beans to the stew. Cook for another 5 minutes and serve with polenta or crusty bread.