Sunday Flavors

CHOCOS À ALGARVIA
(Baby Cuttlefish with Olive Oil and Garlic)

Algarve is probably the most well known Portuguese word. Situated on the extreme South of Portugal, this province is the most popular tourist destination in my country. A vast coastline, lapped by the endless waters of the Atlantic Ocean, but quite near Mediterranean Sea, and a landscape of rolling hills and valleys gives to Algarve a very interesting cuisine with an impressive variety of dishes using fish and shellfish in fusion with meat and poultry. “Carne de Porco Alentejana” is a explicit example of this fusion between sea food and meat, made of fresh salty clams and pork meat cubes. About sweets, thanks to the past Moorish influence, Algarve is the paradise. “Toucinho do Céu” (heaven’s bacon), “Barriga de Freira” (nun’s belly), “Queijo de Figo” (figs, ground almonds and chocolate) or “Dom Rodrigos” (egg and almond sweets) are just a few examples. However, that is for another time. Today we suggest this simple but much flavored way of cooking cuttlefish, very traditional in Algarve.
Hope you like it.


YOU WILL NEED (serves 4):
1,5 kg / 3 lb and 5 oz of baby cuttlefish;
Salt and pepper to season;
Extra virgin olive oil;
8 garlic cloves, sliced;
½ onion, diced;
2 bay leaves;
1 tablespoon of paprika;
1 fresh chili;
White wine;
Dried oregano;
Fresh coriander;
Juice of 1 lemon;
400 gr / 14 ¼ oz of baby potatoes;


METHOD:
Discharge cuttlefish mouth and eyes, wash, drain and season it with sea salt;
Boil baby potatoes in salty water for only 10 to 15 minutes (not too soft);
In a big skillet, heat 2 dl / 7 ¼ fl oz of extra virgin olive oil, garlic, salt, bay leaves, paprika and chili. Cook it until the garlic is tender but not brown;
In this olive oil sauce, sauté the baby potatoes, cut in halves, for around 5 minutes and reserve;
To the sauce left in the skillet add some more olive oil, onion, salt, oregano and white wine and let it heat;
Add cuttlefish to the sauce and put the lid on, allowing to cook for 12 minutes over medium heat, shaking the skillet a few times;
Remove the lid from the skillet and let it dry a bit more during 10 minutes;
If you feel it’s to dry, add some more wine and let it cook a few minutes;
Place the potatoes around the cuttlefish;
Before serving garnish it with a handful of fresh coriander, coarsely chopped, and drizzle in with lemon juice;
Serve with a green salad and enjoy it with a glass of white Pêra-Manca wine.