Canarian roasted cuttlefish recipe with mojo

Recipe for roasted cuttlefish with Canarian mojo (Sepias)  

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  History  

Roasted cuttlefish with coriander mojo is a very healthy and tasty dish from the kitchen of the Canary Islands since the cuttlefish (cuttlefish or cuttlefish) does not contain fat and everyone likes it, go ahead and try it!

In the Canary Islands region, cuttlefish comprise two genera and six species: the globito and the cuttlefish. The cuttlefish or black cuttlefish is the most common and largest species; in the Peninsula it also receives the names of cuttlefish and cuttlefish. The medium-sized red cuttlefish is frequent; its official name is African cuttlefish. The smallest choquito is captured occasionally; its official name is pink cuttlefish. In the Canary Islands they are fished with poteras, fixed and pots.
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  Ingredients  

  Elaboration  

The clean cuttlefish are placed on a very hot griddle with a little oil and roasted until they have a good brown colour. On the other hand, a very soft coriander mojo is mixed, the garlic is peeled and chopped, salt is added to the mortar and the garlic is mashed with the coriander, the very fine peppers and the cumin. Oil is slowly added to bind the sauce. Vinegar is added and reserved. At the end, with a brush, the cuttlefish are painted with the mojo and served with it accompanied.

  Pairing  

Roasted cuttlefish and fish in general are paired with a good fruity white wine such as Brumas de Ayosa or Flor de Chasna. For those who prefer a drier touch, they have the option of Malvasía Testamento Dry o la Malvasía Seca de El Grifo de Lanzarote.

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