Cuttlefish Feijoada Stew

Name: Cuttlefish Feijoada Stew
Ingredients: 3 cups white beans cooked; 2 1/4 pounds cuttlefish medium, cut in strips; 12 shrimp unpeeled; 1 tablespoon oil; 1 onion; 2 garlic cloves; 1 bay leaf; 2 tomatoes ripe beef, peeled and diced and seedless; white wine 50 cl.; 1 carrot peeled and sliced; 1 bunch parsley chopped; 1 bunch coriander chopped; salt; ground black pepper; chili to taste

15 ingredients

7 steps

Ingredients

3 cups white beans cooked
2 1/4 pounds cuttlefish medium, cut in strips
12 shrimp unpeeled
1 tablespoon oil
1 onion
2 garlic cloves
1 bay leaf
2 tomatoes ripe beef, peeled and diced and seedless
white wine 50 cl.
1 carrot peeled and sliced
1 bunch parsley chopped
1 bunch coriander chopped
salt
ground black pepper
chili to taste

Directions

1

Soak the beans the day before.
2

Wash the beans, and cook in a pressure cooker for 30 minutes. Remove from heat, but keep the pot covered, so the beans finish cooking with the steam.
3

Cook the cuttlefish and shrimp in a large saucepan with salted water. Remove from heat, and drain. Save the cooking water.
4

Heat the olive oil in another pan, add the chopped onion, garlic, bay leaf, and tomatoes. Cook for few minutes until the onion is soft, and the tomatoes begin to break up. Cool off with white wine. Add the carrot.
5

Add a scoop of baked cuttlefish water to the stew, and bring to a boil. Add the beans and the cuttlefish. Check the seasoning, and if the sauce is too thick, add a little more cooking water.
6

Serve on a platter, garnish with cooked shrimp and chopped herbs.
7

Serve with white rice.