recipe for Spicy Cuttlefish Chowder has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This chowder recipe actually began life as Cuttlefish
in Red wine and Tomatoes, a recipe given to us
by our local fishmonger. However as the recipe progressed
we soon realised that the title of chowder
was probably more appropriate through a misjudgement
of tinned tomatoes! The recipe actually turned out brilliantly
and produced a fabulous Mediterranean meal for four.
Served with fresh crusty bread this chowder is both
packed with flavour and very filling.
for Spicy Cuttlefish Chowder
4 Whole cuttlefish, cleaned
2 Medium onions, thinly sliced
3 Garlic cloves, chopped
500g Tinned tomatoes, chopped
200ml Red wine
1 Tablespoon tomato puree
1 Sprig fresh oregano
1 Sprig fresh thyme
4 Basil leaves, chopped
1 Teaspoon hot smoked
100ml Olive oil
Cracked black pepper
to make Spicy Cuttlefish Chowder
the olive oil in a large cazuela, sauté the
onions until translucent. Add the garlic and cook
for a further 2 minutes.
Meanwhile, cut the cuttlefish into inch square pieces
and chop the herbs.
Add squid to the onions and cook for 5 minutes.
add the herbs, paprika, puree, wine and tomatoes.
with salt and pepper then simmer for 15 minutes.
into bowls and serve with fresh crusty bread.
with permission of Orce