Pavese Matao

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Recipe of Chickpeas With Stuffed Cuttlefish

Chickpeas With Stuffed Cuttlefish

1h 40 mins
1h 30 mins
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Today let's prepare a delicious meal. Some delicious chickpeas accompanied by squid stuffed, a rich sauce and bread. The contrast of flavors gives the stew a delicious taste.
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4 portions
  • 400 grams chickpea
  • 12 squid, or baby squid
  • 2 onions
  • 2 carrots
  • 2 tomatoes
  • 2 garlic
  • 600 fish soup
  • 400 white wine
  • 2 tablespoons sweet paprika
  • 4 bell pepper, of the Piquillo
  • 1 tablespoon fresh parsley, chopped
  • 1 leave bay (laurel)
  • 2 tablespoons olive oil
  • salt


We will start preparing the chickpeas that we have soaked 24 hours before. As they take about 70 to 90 minutes to cook, it will give us time to prepare everything else while they are done. In a pot we toss the chickpeas covered with water, we add a laurel leaf and let it cook over medium heat. We will remove them from the fire when they lack those last 20 minutes of cooking, when they are still hard.
Chop the piquillo peppers and toss them in a bowl. Wash the baby squid well turning them around. Mix well the legs, peppers and parsley and with the hand, with the help of a spoon, we fill the baby squid.
Once they are stuffed we go through a pan hot and without oil, grilled, until we are golden brown with great care that we are not burned to brown very quickly. We reserve
Chop the onions and carrots in small pieces, we also chop the garlic and we put everything to poach in the pot where we go to prepare the stew over medium heat with lid for 15 - 20 minutes. In the pan where we previously made the squid, as we left it, we put the white wine and put it on medium heat for about 5 minutes to evaporate a little bit.
Chop the tomatoes. When the onion pochadita remove the pot from the fire and add the paprika and stir well so that it does not burn us, we add the chopped tomatoes, the white wine we had in the skillet of the squid, drained chickpeas and add salt. We stir well, add the squid (along with the broth that leave us in the source or dish where we had them) and the fish stock. We stir carefully and put on medium heat 20 minutes.

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