Origin of the choco en salsa recipe
This recipe originated in the Canary Islands with the old sailors, who spent between twenty and forty days away from home during the tides.
Basically, it is a seafood stew of potatoes with cuttlefish, which is known as choco in some places, such as the Canary Islands, but also in the Atlantic area to the south of the peninsula, i.e. Cadiz and Huelva.
It has a marine origin because it is a simple dish that hardly needs your full attention. So, while at sea, other more important responsibilities could be attended to.
Ingredients of the choco en salsa
The choco en salsa recipe is very simple, but also very tasty, perfect for dipping bread in! To prepare it, you will need the following ingredients:
- Choco (cuttlefish)
- Green pepper
- Sweet paprika
- Bay leaf
- Olive oil
- White wine
The quantities will depend on the number of diners, but bear in mind that this recipe is cooked in a pot or pan, so you can get an idea of the quantities you may need, especially of cuttlefish and potatoes.
Elaboration of the choco en salsa
It is not very complicated to prepare this recipe. You just have to cook with care and pay attention to the cooking. How is this dish made?
- Clean the chocos (cuttlefish) well to remove impurities.
- Cut the cuttlefish and the potatoes into pieces (rather small, but without busting).
- Peel and chop the onions, tomatoes and the pepper.
- Heat a splash of oil in a pan or a saucepan and fry the ingredients of the previous step.
- When the sauté begins to turn golden brown, add the cut potatoes.
- When the potatoes start to soften, add the cuttlefish.
- Add all the spices to taste and stir well to integrate the flavours.
- When the cuttlefish start to turn golden brown, add white wine.
- When the alcohol evaporates, add vinegar and water.
- Add the bay leaf, cover the pan or saucepan and simmer for about 12 minutes.
- When the sauce has the thickness to your liking, your chocos en salsa recipe is ready!
The degree of cooking is very important because the potatoes should practically fall apart in your mouth when eating the stew.
Whether the sauce is more or less thick depends on your taste, but it is always better with some thickness. You also have the option of grinding the souté if you want. As for the flavour, the cayenne is up to you. If you prefer a spicy dish, add it. But if you don’t like that kind of strong flavours, you can leave it less time in the stew or simply avoid it. In any case, remember to remove it before serving this dish so no one gets an unwanted surprise.
The choco en salsa recipe is very easy to prepare and, when you have finished, you just have to serve it in a deep dish to enjoy it. Of course, with bread for dipping!