Difficulty level: medium
Preparation time: 45'
For the pisto (ratatouille):
Shred the frozen ink with a little water, strain and boil. Salt and set aside.
For the pisto (ratatouille): in a casserole with oil, sauté the zucchini, peppers and eggplant separately, over high heat, and set aside. Season to taste.
In a saucepan, put the garlic with the onion and thyme, and brown over low heat.
Add the wine and let the alcohol evaporate.
Add the tomato and cook.
Incorporate the vegetables, 5 min over low heat.
Grill the cuttlefish on a griddle.
Brush the ink on a plate, put the hot pisto (ratatouille) and cuttlefish on top.
Add a little oil, wild leek and Maldon salt.
Some experts claim a return to the roots and utmost simplification of some dish flavours. With the recipe suggested by the chef of the Cullera de Boix restaurants, Xavier Matarrodona, we will achieve this goal.
This is a griddle-cooked cuttlefish dish, with its ink and accompanied
by one of the most traditional preparations of local cuisine, the pisto,
which some call the Catalan sofrito (stir-fry sauce) or the local version of the
ratatouille. A recipe that takes us back to the roots of Catalan cuisine.
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