La Europea

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Cuttlefish with White Beans

30 mins
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This recipe of cuttlefish with white beans combines the flavors of the sea, the cuttlefish is a mollusc, with the nutritiousness of the beans.
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4 portions
  • 1 kilo sepia, (mollusk)
  • 500 grams White Bean Kidney Legumes La Asturiana® *
  • 1 onion
  • 1/2 leeks
  • 2 tomatoes
  • 1 clove garlic
  • 50 grams bread crumbs
  • 1 glass white wine
  • 2 branches parsley
  • 2 deciliters olive oil
  • salt, white pepper and a bay leaf


We soak the beans the day before. The next day, we pour them in a saucepan, cover them with cold water (two fingers above), take a splash of olive oil and put over a high heat so that it starts to boil quickly.
When it starts to boil, add the onion and leek and let it cook for 45 minutes over medium heat.
We clean the cuttlefish and cut it into pieces. Peel and chop onion brunoise and peel the garlic. Peel and chop the tomatoes and remove the seeds.
We put a pot on the fire with oil and we toss the onion and the laurel. When the onion is half poached add the cuttlefish, salt and pepper. The moment the onion begins to brown, we toss the tomato.
We fry everything until the tomato has reduced and is fried. We pour the wine and let it reduce by half with the pan covered.
Add a liter of hot water or half of water and half of the broth to cook the beans.
Let cook until the cuttlefish is tender.
When the cuttlefish is cooked, add the beans and chopped parsley and cook for 5 more minutes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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