Preparation:
- Prepare the cuttlefish : Rinse the fresh cuttlefish thoroughly under cold water, making sure to leave the ink sac intact. Cut the cuttlefish into large pieces and set aside.
- Make the sauce : Heat the olive oil in a large pot. Sauté the finely chopped onions and garlic until golden brown. Add the bay leaf.
- Fry the cuttlefish : Add the prepared cuttlefish pieces to the pot and fry briefly over medium heat until they take on a light color.
- Add white wine : Use the white wine to deglaze the cuttlefish. Stir well and simmer over low heat for about 5 minutes.
- Add cuttlefish ink : Add the cuttlefish ink to the pot and mix well until the sauce turns a deep black. If the ink isn’t enough, you can also use ready-made cuttlefish ink, which is available in well-stocked specialty stores.
- Boil potatoes : While the cuttlefish simmer in their ink, boil the potatoes in a separate pot of salted water until tender. Then peel and chop into large pieces.
- Finish : Simmer the cooked cuttlefish over low heat for about 30-40 minutes, until tender. Season with salt, pepper, and a squeeze of lemon juice.
- Serving : Arrange the chocolate chips on a plate, add the cooked potatoes, and garnish with fresh parsley. Optionally, squeeze a little more lemon juice over the potatoes.
Serving suggestion
Chocos com Tinta is traditionally served with potatoes, but rice also goes perfectly with it. A piece of fresh Portuguese bread completes the dish perfectly. The deep flavor of the dish pairs beautifully with a cool glass of Vinho Verde or a light white wine.
Tips for preparation
- Fresh ingredients : It’s important to use fresh cuttlefish, as this significantly influences the flavor of the dish. If fresh cuttlefish are difficult to obtain, frozen cuttlefish can also be used.
- Preparing squid properly : The squid’s ink bladder should be removed very carefully to ensure full use of the ink. Alternatively, you can purchase cuttlefish ink from a specialist retailer.
- Improve the taste : A squeeze of lemon juice at the end of cooking provides a pleasant freshness and enhances the taste of the sauce.
- Vary the side dish : If you don’t prefer rice or potatoes, you can also serve the dish with grilled vegetables or a fresh salad.
Chocos com Tinta (Chocolate with Tinta) is a dish that strikes at first glance with its unusual color, but captivates with its delicate flavor. The combination of the delicate cuttlefish and the intense sauce makes it a unique experience of Portuguese cuisine.
Preparation:
- Prepare the cuttlefish : Rinse the fresh cuttlefish thoroughly under cold water, making sure to leave the ink sac intact. Cut the cuttlefish into large pieces and set aside.
- Make the sauce : Heat the olive oil in a large pot. Sauté the finely chopped onions and garlic until golden brown. Add the bay leaf.
- Fry the cuttlefish : Add the prepared cuttlefish pieces to the pot and fry briefly over medium heat until they take on a light color.
- Add white wine : Use the white wine to deglaze the cuttlefish. Stir well and simmer over low heat for about 5 minutes.
- Add cuttlefish ink : Add the cuttlefish ink to the pot and mix well until the sauce turns a deep black. If the ink isn’t enough, you can also use ready-made cuttlefish ink, which is available in well-stocked specialty stores.
- Boil potatoes : While the cuttlefish simmer in their ink, boil the potatoes in a separate pot of salted water until tender. Then peel and chop into large pieces.
- Finish : Simmer the cooked cuttlefish over low heat for about 30-40 minutes, until tender. Season with salt, pepper, and a squeeze of lemon juice.
- Serving : Arrange the chocolate chips on a plate, add the cooked potatoes, and garnish with fresh parsley. Optionally, squeeze a little more lemon juice over the potatoes.
Serving suggestion
Chocos com Tinta is traditionally served with potatoes, but rice also goes perfectly with it. A piece of fresh Portuguese bread completes the dish perfectly. The deep flavor of the dish pairs beautifully with a cool glass of Vinho Verde or a light white wine.
Tips for preparation
- Fresh ingredients : It’s important to use fresh cuttlefish, as this significantly influences the flavor of the dish. If fresh cuttlefish are difficult to obtain, frozen cuttlefish can also be used.
- Preparing squid properly : The squid’s ink bladder should be removed very carefully to ensure full use of the ink. Alternatively, you can purchase cuttlefish ink from a specialist retailer.
- Improve the taste : A squeeze of lemon juice at the end of cooking provides a pleasant freshness and enhances the taste of the sauce.
- Vary the side dish : If you don’t prefer rice or potatoes, you can also serve the dish with grilled vegetables or a fresh salad.
Chocos com Tinta (Chocolate with Tinta) is a dish that strikes at first glance with its unusual color, but captivates with its delicate flavor. The combination of the delicate cuttlefish and the intense sauce makes it a unique experience of Portuguese cuisine.
