Sepia a la bruta – cuttlefish stew

Ingredients

Oils & Vinegars

  • 100ml of olive oil
  • 1 dash of olive oil
  • olive oil, preferably Arbequina olive oil
  • 500ml of light olive oil

Fish & Shellfish

  • 2kg prawns, fresh and whole
  • 3.5kg cuttlefish, with skin

Fruit & Vegetables

  • 1 leek, diced
  • 2 shallots, diced
  • 1 carrot, diced
  • 1 fennel bulb, diced
  • 1 bulb of garlic, halved through the centre
  • 6 shallots, cut into brunoise
  • 3 garlic cloves, cut into brunoise
  • 8 tomatoes, ripe, grated
  • 3 garlic cloves, fried in oil until golden
  • 10 small leeks
  • 1 garlic bulb, plus 2 cloves

Spices & Dried Herbs

  • 1 tbsp of paprika
  • 1 tbsp of peppercorns
  • 1 bay leaf
  • 1 dried chilli, chopped

Beverages

  • 200ml of brandy

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 15 saffron strands, toasted in a hot dry pan
  • chives

Store Cupboard

  • 1 sprig of rosemary
  • 25g of tomato paste
  • salt
  • pepper
  • 6g of 70% dark chocolate
  • 35g of pine nuts, toasted
  • salt
  • pepper
  • 3 egg yolks
  • salt
  • dark chocolate

Alcohol

  • 300ml of sherry, (use a quality Spanish sherry)

Bakery

  • 60g of stale bread, fried in oil until golden

Delicatessen

  • 35 piparras peppers, in brine, finely chopped then patted with kitchen paper to remove as much moisture as possible