Este é o local onde me proponho partilhar consigo a forma como sinto a cozinha. A influência da comida da minha mãe e a paixão pela dieta mediterrânea estão presentes em quase todas as receitas que fui preparando ao longo dos meus Domingos, sempre cheios de sabor.

This is the place were i intend to share with you my feelings about food. My mother's lovely cooking and a passion for mediterranean diet give soul to all this recipes i have been cooking. In my kitchen, every Sunday is full of flavor.

Carlos Balona Gomes

28 November 2010


Stew, stew, stew, always ready to warm you!
Winter is arriving and we must get ready to face cold nights without fireplaces…
This perfect enhancing of seafood and vegetables flavors is one of my favorite recipes, suitable for a large dinner or a party. And you don’t need to cook it the way I do. You can cook this stew with cuttlefish, squid, octopus or any other kind of seafood, always adapting the cooking time. You also can avoid the use of prawns if you have any allergic problems.
About the beans, you can choose any variety of you preference. Kidney, red, cannellini, borlotti or pinto beans are very good options. If you use dry beans, soak it in water for at least one day before and pre-boil it until tender.
Feel free to adapt seasonings, fresh or dry herbs according to your taste.
That’s all.

YOU WILL NEED (serves 6 to 8):
1.2 kg / 2 lb and 10 ¼ oz of cleaned cuttlefish;
300 gr / 10 ½ oz of prawns;
Lemon juice, freshly squeezed.;
150 ml / 5 ¼ fl oz of extra virgin olive oil;
1 and ½ yellow onions, diced;
4 garlic cloves, sliced;
2 bay leaves;
1 fresh chili;
300 gr / 10 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality caned tomato);
1 tablespoon of tomato paste;
1 teaspoon of dried oregano;
100 gr / 3 ½ oz of white turnip, thinly diced;
1 carrot, sliced;
100 gr / 3 ½ oz of chorizo, sliced;
2 glasses of white wine;
Boiling water;
800 gr / 1 lb and 12 ¼ oz of pre-boiled kidney beans, (caned – net weight);
1 handful of fresh coriander coarsely chopped;

Open, clean and wash cuttlefish. Drain and season with salt and lemon juice. Reserve for one hour;
Pre-boil cuttlefish in a stewpot with salt, 1 glass of water, 1 glass of white wine, ½ onion and 1 bay leaf. Allow 20 to 30 minutes boiling;
Drain cuttlefish and cut into squares. Reserve some of the cuttlefish boiling water to add to the stew;
Pre-boil prawns with a good amount of salt and a glass of water. Depending on the size boil it for 3 to 5 minutes. Drain and reserve;
In a big stewpot heat olive oil and add, by this order, onion, garlic, bay leaves, chili, tomato, tomato paste, oregano, turnip, carrot, chorizo and 1 glass of white wine. Allow 15 minutes cooking on medium to low heat;
Add boiling water and some of the cuttlefish boiling water. Bring to a boil;
Season with salt;
Add pre-boiled cuttlefish squares and put the lid on the saucepan. Cook for 20 to 30 minutes on medium heat, stirring once in a while;
Add pre-boiled beans and bring back the boil. Allow 15 to 20 minutes boiling on medium to low heat;
Add prawns to the pot, some peeled and some unpeeled. Reserve a few for the final decoration;
Check seasonings;
Cut the heat when all ingredients are tender;
Add fresh coriander, coarsely chopped, and stir;Sprinkle with a few drops of lemon juice and serve, decorating each individual plate with one or two prawns.

No comments:

Post a Comment

Follow me