Thursday, September 30, 2010

Cuttlefish and potato stew (papas con choco): pressure pot version

I have finally converted to using a pressure cooker recently, so this is the pressure cooker version of a gaditano staple I made in an ordinary saucepan a couple of weeks ago. I've tweaked the recipe a little, and been a bit less anal with the measurements. After all, this is a peasanty stew so the quantities are necessarily vague.

1 onion
2 cloves of garlic
olive oil
1/2 green pepper
1 large tomato
2 carrots
500g cuttlefish (substitute with squid if not available)
2 bay leaves
1/2 teaspoon of saffron
1 teaspoon of mild paprika
1 teaspoon of salt
1 glass of white wine
4 potatoes

  1. Peel and chop the onion and garlic. In a pressure cooker, fry it gently in plenty of olive oil.
  2. Roughly chop the pepper and tomato. Peel the carrots and cut them into slices. Cut the cuttlefish into chunks. Peel and cut the potato into chunks.
  3. In a small bowl or a pestal and mortar, crush the saffron well and mix with a little hot water.
  4. Once the onion is cooked, add all the other ingredients to the pot, stir thoroughly, put the lid on the pressure cooker and bring to the boil.
  5. Cook at 2 rings for 10 minutes.

Cutting potatoes
As I was making this I was chatting to a Spanish friend, Pilar. When she saw me chopping the potatoes on a board with my razor-sharp German knife she told me she had been given a tip by a gaditana that the best way to cut the potatoes was actually to hold them in your hands, use a blunt knife, and break off the pieces as you go. That way your potatoes have rough edges, releasing lots of starch into the stew and helping to give it a good thick texture.

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