You don't have to go far to miss the taste of home, the one that should be present in our recipe as if it were a wardrobe. Tradition and the avant-garde among pans are not at odds, indeed, they marry very well. Therefore, today I confess my part of my roots and share with you the fullness of its aromas with a dish made in Mallorca, which would be a «relaxing dish of fried Majorcan cuttlefish»(With a touch of lime).
This may well be a recipe for kids and "green intolerant" since it contains little vegetables and a lot of "fried potatoes". Be careful with the Mallorcan cuisine! That nobody beats us Mediterranean, but light food, we do not finish dominating it. Be that as it may, a day is a day… so put on your favorite spotify playlist, pour yourself a glass of white wine and enjoy the pleasure of cooking (because with care, it tastes better).
- 600g Cuttlefish
- 4-5 large potatoes (600-750 gr)
- 4 cloves of garlic
- 1 Red Pepper
- 60 gr of chopped cabbage
- 1 bunch chives
- 2 bay leaves
- 1 Onion (yes, in addition to chives)
- Fennel
- Paprika
- Black pepper
- Sal Island
- Olive Oil
- Lima
- Today we discover the concept "Greixonera" (aká clay pot) that we are going to use to achieve the most flavor «From sa terra» that we can with this recipe from the traditional Balearic cuisine. Although fried Majorcan cuttlefish It is a much more elaborate dish than the one we present here today, we simplify by preserving the traditional flavorHim (and we do the mothers a favor by eliminating the prawns and peas to avoid hitting the kids in the house).
- Heat 40cl of oil and add the chopped onion with the whole garlic, the chilli and the bay leaf, fry for 2 minutes.
- Add the red pepper cut into small squares and fry for 8-10 minutes.
- Add the very, very fine chopped cabbage, stirring all the ingredients so that the mixture does not stick to the pan. Add a sprig of fennel, salt, pepper and sweet paprika and fry for another 8-10 minutes, until everything is golden brown
- Remove the pan from the heat, reserve in a clay dish (greixonera) and remove the bay leaf, garlic and fennel branches.
- In the same pan, we add a splash of oil and the diced cuttlefish. Cover the pan and fry for about 10 minutes.
- When it is golden brown, add the cuttlefish to the reserved vegetables. Stir well, taste and rectify with salt and pepper.
- Meanwhile, we fry the potatoes cut into very small cubes with two cloves of garlic. Add the potatoes to the source with the cuttlefish mixture and the sauce and add salt and pepper to taste, add a teaspoon of sweet paprika.
- If you really want to treat yourself to a "gastronomic astral journey", try finishing the dish with a splash of lime on each serving. SPECTACULAR!