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Cuttlefish with Fava Beans - Chocos con Habas

This dish is typical of Huelva.

Makes 4 servings.

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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

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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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