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Cooking is all about spending quality time together. That said, it can be easy to run out of meal ideas when it comes to feeding the family. So here’s a local recipe for you to try: cuttlefish stew.
My kids ask me the same question every day: “Mum, what’s for dinner? “
Lucas and Valentin love seafood so I’ve dug out a classic Valras recipe passed down by the president of the Confrérie de la Pignate. Francette has shared all her secrets to making a good cuttlefish and olive stew with me.
Prep time: 30 minutes Cooking time: 1.5 hr
1.5kg fresh cuttlefish
2kg potatoes 400g unpitted black olives
1 bulb of garlic
2 tbsp tomato purée
Saffron/Espelette pepper/piri piri chilli/salt/pepper
1 cuttlefish liver (our secret ingredient ;))
I get my cuttlefish from the fishermen or my fishmonger so I know it’s good quality and I avoid endless queues.
Our small businesses need us! I know cleaning the cuttlefish isn’t the most glamorous bit of the recipe but Valentin thinks it’s good fun.
Francette hosts a cuttlefish stew demonstration and tasting on the last weekend of June during the annual fishing festival: Fête de la Saint-Pierre in Valras-Plage.
No excuses: you know what to serve tonight.