PEDAZO WITH SQUID AND CUTTLEFISH POTTAGE

Frying Squid Rings and Pieces of Cuttlefish
Photo by: Lord-Williams

OCast pedaço, Eng piece. [Nola. 1989:lxvi-2]

SQUID AND CUTTLEFISH POTTAGE ADAPTED FROM NOLA’S lxvi-2 POTAJE DE CALAMARES Y XIBIAS POTATGE D CALAMARS E DE SIPIES 

For 6 persons

Ingredients

1 c raw almonds peeled

⅓/ c pine kernels

⅓ c raisins

1 qt fish broth[1] 

2 lbs squid sliced in rings

1 ¾ lbs cuttlefish diced

½ c olive oil

2 tbsp toasted almonds

½ c vinegar

salt to taste

Preparation

Blanch and peel almonds. Soak them with pine kernels and raisins for 2 hours. Wash the squid and pieces of cuttlefish. Sprinkle salt on them and fry them in a frying pan. When half cooked, strain the nuts and raisins and add them to the frying pan turning them to toast all sides. Then put all in a pan. 

Squid Rings and Pieces of Cuttlefish
Garnished with Dill
Photo by: Lord-Williams

Chop the toasted almonds, dilute this with vinegar and a fish broth and add this to the pan with the rest of the broth. Cook very slowly over low heat until cooked, without drying out. Add more water if necessary.

According to the original recipe the squid and cuttlefish should be cut into pieces after they are cooked. It is easier to do this before they are cooked.

Serve in bowls.
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[1] The Medieval Spanish Chef’s addition.   

NOLA’S lxvi-2

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