Karlos Arguiñano does not fail his followers, who have asked him to make a typical dish from the province of Alicante: sepia a la tabarquina. And his wishes are orders. But the chef has chosen to complete the menu with a starter, chorizo ??in cider. Another very simple and “perfect for the weekend” deadline.
For the starter you only need a good cider and four chorizos. They are made in a frying pan that has previously been poured with a splash of oil. Afterwards, they are cooked in a pot with cider. Only 20 minutes on low heat will be enough.
Between courses, the Basque chef livened up the preparation with one of his jokes, which he had previously heard from the Spanish comedian Leo Harlem: “Some mosquitoes from Costa Rica appear. I take my spray to try to scare them away. But they go and tell me: ‘I’m sorry, my master, but I’m going to beat you up.’
Once the starter was finished, Arguiñano got to work on the main course: cuttlefish Tabarquina style, a traditional “sailor” stew. The cook maintains that it is very simple. First, the vegetables are poached in a pot: red pepper, green pepper and three fresh onions.
Then, cut the cuttlefish and leave it in the pot for 15 more minutes. You must also add the sliced ??potatoes, tomato sauce and bay leaf. The final touch: white wine, instead of water.
For those who cannot get a cuttlefish, Arguiñano explains that this dish can also be made with other fish such as octopus. Same steps, different product, but the result is an equally delicious stew.
