Diced cuttlefish in green salsa

Yesterday was a very good day.

The children were eager for “adventure” so in the morning, after breakfast, I got everyone in the car, choose one of the highways out of Madrid and set out to find unknown villages (to us).

After one hour or so we left the highway and drove by back roads up to a beautiful town called Perorrubio, in the province of Segovia. With a population of 14 people, the place was almost deserted, but we found THE tavern and there we enjoyed a delicious meal, served by the innkeeper, his wife and his daughter. All of them were charming.

After lunch we were still in the adventure mood, so we continue forward to the medieval town of Sepulveda, also beautiful, although bigger.

Finally we went for a walk by the Gorges of the Duraton River and while the kids put their feet in the cold current, from above watching us with curiosity the griffon vultures flown in and out of their nests which are in the high slopes of the canyon that harbor the river. The end of the day could not be better.

But let’s go back to business, the food. Today I bring you a nice and easy recipe. You won’t need more than 15 minutes to get it ready (if you buy the cuttlefish clean, that is) and I assure you that you shall be very pleased with the outcome.

Ingredients

• 600 g of a large cuttlefish
• 1 onion, chopped
• 100 ml of sherry
• 200 ml of fish broth
• 1 sprig of chopped parsley
• Flour
• Extra virgin olive oil
• Salt

Directions

Heat oil in a saucepan and sauté the onion until it is lightly brown. Then add the parsley, sherry and fish stock. Allow it to reduce, meanwhile, clean and dice the cuttlefish, add salt, cover with flour and fry in another pan with oil. Drain on paper towels.

Incorporate the cuttlefish to the pan and let it simmer for 1 minute before serving.

Enjoy!

Source: Seasonal cuisine for Dummies