Cuttlefish with Fava Beans - Chocos con Habas
This dish is typical of Huelva.
Makes 4 servings.
Prep Time: 1 hr.
Cook Time: 1 hr.
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2 - 1/4 lb cuttlefish, cleaned and cut into small cubes
4 - 1/2 lb fava beans, shelled (or 1 lb 10 oz frozen fava beans)
5 fl oz olive oil
2 onions, chopped
8 cloves garlic, chopped
3 tbsp chopped parsley
1 tbsp pimentón (Spanish sweet paprika)
Pinch of pimentón (Spanish hot paprika) or cayenne
6 tbsp white wine or water
3 bay leaves
Cook the beans in boiling water (use stainless, earthenware, or enameled cookware so beans don't turn dark) for five minutes, drain and refresh the beans in cold water. In a cazuela or flameproof casserole, heat the oil and sauté the chopped onion and garlic until softened. Add the cuttlefish and continue to sauté a few minutes longer. Then add half of the parsley and the paprika. Stir in the wine, salt, and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Add the favas and additional water if needed. Cook a further 20 minutes until the cuttlefish is very tender and the beans are cooked. Sprinkle with remaining parsley.
Recipe courtesy of Spain GourmeTour magazine.
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