Mallorcan cuttlefish pica pica
I should be presenting the compilation of recipes to the contest CocinandoContigo (Cooking with you) and we want to thank for your participation; there are lots of recipes and you have put all your loving in all of them. Why isn’t there a compilation? These are the reasons why: first of all our terrace is being refurbished and workers always take longer than expected, 2) there were some last-minute recipes and I still haven’t seen and 3) I have just come back from a trip. Therefore, I promise I will publish it next week and you can take a tapa of pica pica de sepia (cuttlefish pica pica) in the meantime, a traditional Mallorcan stew that I hope you like it.
The Pica pica, is just a snack or tapa quite spread in Mallorca and it is normally made of cuttlefish, although it can be found with squid. If you buy the cuttlefish with its skin, you will need to wash it properly. Then, put it on paper kitchen towel since it has to be dried before cooking it.
The cuttlefish pica pica is 100% Mallorcan flavor and it is one of the tapas that made up the well-known ‘Variat’. “Variat”, i.e, a selection of tapas served in the same plate. What are those tapa? Well, it will depend on the local restaurant, but some of them are the following ones: frit mallorquí (Mallorcan fried offal), ensaladilla rusa (Spanish potato salad), pica pica de sepia (cuttlefish pica pica), albóndigas en salsa (Meatballs in sauce), champiñones al ajillo (Garlic mushrooms), tortilla de patatas (Spanish omelette) and lots of times croquettes. Summing up, a ‘variat’ is the queen of tapas in Mallorca and a must to do on the island. Some people don’t like mixing things up, but if you are coming to Mallorca, you should give it a try.
How to prepare Mallorcan cuttlefish pica pica?
First of all, clean the cuttlefish and if it is frozen, dry it completely. Dice it in small cubes. Then put it in a casserole and cooking until it loses all the liquid, without any oil or any other ingredient. By doing this, you make sure that it will be tender and even melts in your mouth. Cook it for about 15-20 minutes at low heat. One sees it is ready when there is a change of color and the cubes have reduced its shape due to loss of water. Then add the extra virgin olive oil generously, and afterwards, the onions chopped in brunoise and the garlic cloves too. Let them poach with a lid so humidity won't be lost and sauce is getting ready. Stir them every now and then until the onion looks transparent. That could take 20 minutes. Then, add the crushed tomatoes, the sugar (so it is not so acid) and let it cook for 10 minutes. Add the rest of the ingredients, mix everything a keep on cooking at low heat for an hour. Check the cuttlefish so it is very, very tender. Using Thermomix The first step is sauté the cuttlefish, 20 minutes with olive oil, spoon speed, blade reverse button and Varoma temperature, WITHOUT THE MEASURING CUP ON as the water have to evaporate. Put it aside. Then, chop the onion and the garlic in the bowl at speed 5 for a few seconds and reserve. Without washing the bowl, heat the oil (50 g/2 oz) for 7 minutes, varoma temperature, speed 1 and then add the reserved onion-garlic mixture. Cook for 10 minutes, varoma temperature at speed 1. Then add the tomato and cook 10 more minutes at the same speed and temperature than in the previous step. To finish, add the rest of the ingredients, including the reserved cuttlefish and cook for 20 minutes, blade reverse button, varoma temperature, spoon speed.CatTips
This Mallorcan cuttlefish pica pica is a pleasure for senses. Even though it is nice in both ways, if you cook it the traditional one has a special flavor. If you are short of time just try, Mallorca cuttlefish pica pica de sepia in Thermomix. Eat it with galletas Quely (Mallorcan Quely cookies) as it is shown in the pics. Delicious! If you give it a try, please, let us know how it was in your comments! We'll eat with all the participants of the contest.
(2 votos, promedio: 4.50 de 5)
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