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

Ingredients

  • 350 graw lentils
  • 1 fish stock
  • 1 small onion
  • 2 cloves crushed by mortar and pestle
  • 1 trosduck
  • 1 troscarrot
  • 1 trosleek
  • 1 bouquetaromatic herbs (bay leaf, parsley, fennel)
  • 200 gcuttlefish
  • sofrito
  • 1 clovegarlic
  • 1 onion
  • 180 gripe tomato
Nutritional Information

Per Serving (Approx.)

Calories
341 kcal
Protein
26 g
Fat
4 g
Carbohydrates
58 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Cooking the Lentils

  • Soak the lentils the day before in a container with plenty of water to fully cover them.
  • 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.
  • Once the lentils are cooked, remove them from the heat and drain. Next, remove the herbs used during cooking before serving.

Sofrito

  • Blanch the tomatoes in boiling water for 30 seconds, remove the skin and seeds, and finely chop the pulp.
  • 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.
  • Add the finely chopped garlic and continue cooking for 2 more minutes, stirring to prevent it from burning.
  • 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.
  • Season to taste, adjusting the amount of salt and pepper as needed.

Sipions

  • 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.
  • 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.
  • On a plate, place a little olive oil and a bit of salt, mixing it well.
  • Pass the cuttlefish over the plate with oil and salt, ensuring they are lightly coated on all sides.
  • 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.
  • Add the garlic and parsley mixture to the cuttlefish on the griddle. Stir for about 30 seconds to integrate well.
  • Add the cuttlefish to the pan where you have the prepared sauté and quickly toss them for a few seconds to blend the flavors.
Recommendations & Tricks
  • For a better flavor, lightly roast the onion with the chopped cloves before adding them to the lentils. This will release the essential oils and enhance the dish's aroma.
  • When cooking lentils, it is preferable not to add salt until the end of cooking, as salt can harden the lentils. This ensures a smoother and more tender texture.
  • If you have leftover fish stock, freeze it in ice cubes to use in future fish or seafood dishes, adding an extra burst of flavor quickly and easily.