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Chipirones con pisto
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Recipes by Cullera de Boix

Chipirones con pisto

Nivel de dificultad: media

Personas: 4

Tiempo de presparación: 45'


Ingredientes

  • 8 chipirones
  • 50 g de tinta de calamar
  • aceite de oliva virgen extra
  • sal Maldon y cebollino picado

 

Para el pisto:

  • 1 pimiento rojo y 1 verde picados
  • 1 calabacín, 1 cebolla y 1 berenjena picados
  • 4 tomates picados
  • 3 dientes de ajo picados
  • tomillo, sal y pimienta negra
  • aceite de oliva virgen extra
  • 100 ml de vino blanco

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Chipirones con pisto (Enrique Marco / CUINA).
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Preparación

Triturar la tinta con una poco de agua, colar y hervir. Salar y reservar.
Para el pisto: en una cazuela con aceite, saltear el calabacín, el pimiento y la berenjena por separado y a fuego fuerte. Salpimentar y reservar cada vez. En una cacerola aparte, poner el ajo con la cebolla y el tomillo, y dorarlo a fuego suave. Añadir el vino y dejar que se evapore el alcohol. A continuación, agregar el tomate y dejar cocer. Incorporar las verduras, dejar cocer 5 min más a fuego suave y reservar.
Marcar los calamares en la plancha.
Poner la tinta con un pincel y añadir el pisto caliente y los chipirones.
Añadir un poco de aceite, cebollino y sal Maldon.


¡Son pequeños pero valientes!

Xavier Matarrodona nos presenta una receta de chipirones acompañados de un sofrito especial

Algunos expertos reivindican el retorno a las raíces y la simplificación al máximo de los sabores de los platos. Con la receta que nos propone el chef de los restaurantes Cullera de Boix, Xavier Matarrodona, conseguiremos este objetivo.

Se trata de unos chipirones cocidos a la plancha, con la tinta y acompañados de una de las preparaciones más tradicionales de la cocina autóctona, el pisto, que algunos califican como el sofrito catalán o la versión propia de la ratatouille. Una receta que nos devuelve a las raíces de la cocina catalana.

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