Traditional recipes

· Squid in its own ink sauce
· Baby eels - traditional style
· Cod al Pil Pil
· Cod a la Biscayne
· Peppers stuffed with Cod


















Squid in its own ink sauce

Ingredients
1 kg of small squid
2 packets of squid ink
1 onion
2 tomatoes
White wine
Flour
Fine bread crumbs
Salt
Olive oil

Preparation
Clean the squid and stuff it with its own tentacles. Cover the stuffed squid in flour and fry it in olive oil. Set the squid aside. Saute the onion and the chopped tomatoes on low heat and, after a few minutes, add a bit of flour and bread crumbs. Continue to saute the mixture until the bread crumbs are a golden colour. Add a bit of water and a quarter glass of white wine. Let the steam escape for a bit then pass it through a vegetable mill to form a puree. Add a bit of water to the squid ink then mix it with the tomato-onion base., Place the squid in a heavy based pot and pour the sauce over it. Simmer on low heat until the sauce thickens.

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Baby eels - traditional style

Ingredients
250g of baby eels
Olive oil
1 whole clove of garlic
1 piece of dried chilli (guindilla)

Preparation
Heat the olive oil in a small clay pot (or heavy based frying pan) on high heat. Add the clove of garlic and the dried chilli. When the garlic starts to turn golden, add the baby eels, stirring rapidly with a wooden fork for a couple of minutes. Serve it in the clay pot, one pot per person.

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Cod al Pil Pil

Ingredients
4 pieces of dried cod without bones
4 cloves of garlic
Olive oil
4 pieces of dried chilli (guindilla)

Preparation
Place the cod it in water for 24 hours to desalt it, changing the water three times. Then place the desalted cod in boiling water (enough to cover it), and just when the water is about to boil again, take the cod out without breaking it, rinse and place on a dry cloth. Save the boiling water. Cut the dried chilli into strips, and put it together with the garlic into a clay pot (or heavy based saucepan) with plenty of hot olive oil. When the garlic is turning golden, place the cod skin side up, leaving some room in between the portions. Continue cooking on moderate heat shaking the pot intermittently in a circular motion throughout, adding a bit of water from the initial boiling of the cod. The sauce should gradually thicken as the pot is being turned, until it reaches a gelatinous consistency. To serve, decorate with the leftover golden garlic and chilli.

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Cod a la Biscayne

Ingredients
6 pieces of dried cod without bones
12 pieces of dried chilli (guindilla)
2 onions cut into strips
2 slices of fried bread
6 ripe tomatoes – peeled and diced
Olive oil
Salt and sugar

Preparation
Place the cod it in water for 24 hours to desalt it, changing the water three times. The peppers should also be put in water for at least 5 hours. Then place the desalted cod in boiling water (enough to cover it), and just when the water is about to boil again, take the cod out without breaking it, rinse and place on a dry cloth.
To make the sauce: Fry the garlic in plenty of boiling oil until golden. Add the onions, and fry until soft. Add the fried bread to thicken the sauce. Then add the inside of the dried chillies, the tomatoes, salt and a pinch of sugar. Let it boil on low heat, and when well cooked, pass it through a vegetable mill to form a puree.

Put a layer of the sauce into a clay pot (or heavy based saucepan); place the cod on top skin up, and cover with the rest of the sauce. Bring to the boil, and it is ready to serve.

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Peppers stuffed with Cod

Ingredients
16 “Piquillo” peppers
200g of desalted crumbled cod
1 spring onion
1 green pepper
Olive oil
Bechamel sauce

Sauce
1/2 kg pot of “pimientos morrones” (peppers)
1 cebolla
aceite de oliva virgen
1 glass of water

Preparation
Chop the spring onion and green pepper.Saute in a frying pan, on low heat with a bit of oil until soft. Add the cod and stir for a few minutes. Add 4 tablespoons of bechamel and mix. Remove the pan from the hob stuff the peppers with the cod filling. To make the sauce: put the onion and “morrones” peppers in a frying pan on medium-low heat; after 4 minutes, add the water and let it cook for a further 15 minutes. Smash the mixture and pass it through a vegetable mill. Add salt if neccessary. Heat the stuffed peppers in the oven, and serve with the sauce.

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