Today we are going with an excellent dish, clam and cuttlefish casserole with sauce, a very colorful dish with seafood, which we can prepare as an aperitif or as a dish with a very rich sauce to be able to dip bread.
A very simple recipe that we can prepare in advance, we can also freeze it if we have leftovers, we can put more fish in this dish and if you want it more complete, put a potato on it and we will have a great seafood stew.
Clam casserole with cuttlefish in sauce
Author Montse Morote
Recipe type: incoming
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 kilo of cuttlefish
- ½ kilo of clam clams
- ½ pepper
- 1 cebolla
- 2 garlic
- A ½ kilo can of crushed tomato
- Fried tomato 2-3 tablespoons
- A glass of white wine
- 1 cayenne (optional)
- Parsley
- Oil and salt
Preparation
- We put the clams in a bowl with a good handful of salt and we leave it for a while.
- We clean the cuttlefish, remove the cloth, wash it and cut it into pieces.
- Chop the onion, green pepper and garlic into small pieces.
- We put a casserole on the fire with a good jet of oil and prepare the sauce, first we put the onion and the pepper to sauté, when it begins to take a little color we will put the garlic and cayenne if you like it spicy, if not do without it , we remove everything.
- Next we will put the crushed tomato and the fried tomato we remove it and let it cook for about 10 minutes over medium heat.
- When we see that the sauce is almost ready, add the white wine, let the alcohol evaporate for a few minutes, add a small glass of water and when it starts to boil, add the pieces of cuttlefish to the casserole, let it cook for about 15 minutes.
- After this time we will put the clams on top and leave them until they are open, we will remove those that do not open.
- We will taste of salt and rectify.
- Sprinkle a little parsley and turn off. We let it rest a bit.
- And ready to eat!!!