Cuttlefish with Lentils

Tender lentils cooked in a delicate fish broth, accompanied by succulent baby cuttlefish and infused with marine flavors.
boiled
main dish
Mediterranean
seafood
stew
Ingredients
Servings
4
Measurement units

Lentils

  • 350 grsraw lentils
  • 1.5 litresfish stock
  • 1 small onion
  • 2 ground cloves
  • 1 troscelery
  • 1 troscarrot
  • 1 trosleek
  • 1 bouquet garni (bay, parsley, fennel)

Sofregit

  • 1 gragarlic clove
  • 1 onion
  • 180 grsripe tomato

Cuttlefish

  • 200 grsbaby cuttlefish
Nutritional Information

Per serving

Calculated for 4 servings

Calories
459 kcal
Protein
37.7 g
Fat
4.6 g
Carbohydrates
66.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Cooking the Lentils

  1. Soak the lentils the day before in a container with plenty of water to fully cover them.
  2. Cook the lentils in a pot with cold water, adding the specified vegetables. Bring to a boil, then reduce the heat and let simmer for 20 to 45 minutes, depending on the type of lentil, until they are tender.
  3. Once the lentils are cooked, remove them from the heat and drain. Next, remove the herbs used during cooking before serving.

Sofrito

  1. Blanch the tomatoes in boiling water for 30 seconds, remove the skin and seeds, and finely chop the pulp.
  2. In a large pot, sauté the finely chopped onion over low heat with a little olive oil for about 10 minutes, stirring occasionally. This pot must be able to contain the sauce as well as the cuttlefish later.
  3. Add the finely chopped garlic and continue cooking for 2 more minutes, stirring to prevent it from burning.
  4. Incorporate the chopped tomato and let it cook on low heat for 15 minutes, stirring occasionally until the tomato is tender and the sauce is reduced.
  5. Season to taste, adjusting the amount of salt and pepper as needed.

Sipions

  1. Make a paste with the garlic and parsley by crushing them until a fine and homogeneous texture is achieved. Set the paste aside for later.
  2. Clean the cuttlefish under cold water to remove all sand and impurities. Let them drain in a colander for a few minutes and then gently pat them dry with paper towels to remove excess moisture.
  3. On a plate, place a little olive oil and a bit of salt, mixing it well.
  4. Pass the cuttlefish over the plate with oil and salt, ensuring they are lightly coated on all sides.
  5. Heat a griddle or frying pan on the stove at a very high temperature without adding oil. Once it is very hot, pour the cuttlefish in a single layer. Cook for 1-2 minutes until they begin to sizzle and detach easily; this indicates they are cooked. Be careful not to overcook them.
  6. Add the garlic and parsley mixture to the cuttlefish on the griddle. Stir for about 30 seconds to integrate well.
  7. Add the cuttlefish to the pan where you have the prepared sauté and quickly toss them for a few seconds to blend the flavors.
Original recipe
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    Cuttlefish with Lentils | The Catalan Table