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Calamarsons amb samfaina
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Les receptes de Cullera de Boix

Calamarsons amb samfaina

Nivell de dificultat: mitjana

Persones: 4

Temps de preparació: 45'


Ingredients

  • 8 calamarsons
  • 50 g de tinta de calamar
  • Oli d’oliva verge extra
  • Sal de Maldon i porradell picat

 

Per a la samfaina:

  • 1 pebrot vermell i 1 verd, a daus de 3 mm
  • 1 carbassó, ceba i albergínia a daus de 3 mm
  • 4 tomàquets, a daus de 5 mm
  • 3 grans d’all picats
  • farigola, sal i pebre negre
  • oli d’oliva verge extra
  • 100 ml de vi blanc

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Calamarsons amb samfaina (Enrique Marco / CUINA).
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Preparació

Tritureu la tinta amb una xic d’aigua, coleu-ho i feu-hi arrencar el bull. Saleu-ho i reserveu-ho.
Per a la samfaina: en una cassola amb oli, salteu el carbassó, el pebrot i l’albergínia per separat, a foc fort, i reserveu-ho. Salpebreuho.
En una cassola, poseu l’all amb la ceba i la farigola, i daureu-ho, a foc suau. 4 Afegiu-hi el vi i deixeu-ne evaporar l’alcohol.
Afegiu-hi el tomàquet i deixeu-lo coure.
Incorporeu-hi les verdures, 5 min, a foc suau.
Marqueu els calamars a la planxa.
Poseu la tinta amb un pinzell, la samfaina calenta i els calamarsons.
Poseu-hi oli, porradell i sal de Maldon.


Són petits però valents!

Xavier Matarrodona ens presenta una recepta de calamarsons acompanyats d’un sofregit nostrat.

Alguns experts reivindiquen el retorn a les arrels i a simplificar al màxim els sabors dels plats. Amb la recepta que ens proposa el xef dels restaurants Cullera de Boix, Xavier Matarrodona, aconseguirem aquest objectiu.

Es tracta d’uns calamarsons cuits a la planxa, amb la tinta, acompanyats d’una de les preparacions més tradicionals de la cuina del país, la samfaina, que alguns qualifiquen com el sofregit català o la versió nostrada de la ratatouille. Una recepta que ens retorna a les arrels de la cuina catalana.

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