Cuttlefish with White Beans

La Europea
La Europea
This recipe for cuttlefish with white beans combines the flavors of the sea; the cuttlefish is a mollusk, with the nutritious qualities of the beans.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo cuttlefish, (mollusk)
  • 500 grams white kidney bean legumes La Asturiana®
  • 1 onion 1 onion
  • 1/2 leeks
  • 2 tomatoes 2 tomatoes
  • 1 clove garlic 1 clove garlic
  • 50 grams bread crumbs
  • 1 glass white wine
  • 2 sprigs parsley 2 sprigs parsley
  • 2 deciliters olive oil 2 deciliters olive oil
  • salt, white pepper and a bay leaf salt, white pepper and a bay leaf
Preparation
30 mins
0 mins
Low
  • We soak the beans the day before. The next day, we pour them into a pot, cover them with cold water (two fingers above), add a splash of olive oil, and put it on high heat to bring it to a rapid boil.
  • When it starts to boil, we add the onion and leek and let it cook for 45 minutes on medium heat.
  • We clean the cuttlefish and cut it into pieces. We peel and finely chop the onion and peel the garlic. We peel and chop the tomatoes and remove the seeds.
  • We put a pot on the fire with oil and add the onion and bay leaf. When the onion is halfway sautéed, we add the cuttlefish, salt, and pepper. At the moment the onion starts to brown, we add the tomato.
  • We sauté everything until the tomato has reduced and is fried. We add the wine and let it reduce by half with the pot covered.
  • We add one liter of hot water or half water and half bean cooking broth.
  • We let it cook until the cuttlefish is tender.
  • When the cuttlefish is cooked, we add the beans and chopped parsley and cook for 5 more minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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