Spicy cuttlefish with African pepper recipe
On these holidays we usually have tapas more than usual and today, for the aperitif, I have prepared this recipe for spicy choco with African pepper, which I present below.
The African hot pepper is one of my favorites. Apart from being itchy, it does not look much like other hot peppers, its peculiarity is that it is somewhat sweet, it is a spicy that seems mild due to its sweetness, however this sensation can be misleading and if you go over it, believe me, it will burn your mouth. It is exquisite.
Ingredients for 4 people.
400 gr. cuttlefish, ½ African pepper (small), 2 tablespoons of chopped parsley, 1 glass of white wine, 10 tablespoons of crushed natural tomato, Extra virgin olive oil (EVOO) and salt.
We chop the cuttlefish and make it dizzy in a splash of EVOO, we add the chopped pepper, we give a few turns and we add the parsley, we water with the wine, 1 minute and then we add the tomato, 10-15 minutes, we rectify the salt and taste.
Preparation time: 20 minutes
This recipe for spicy choco with African pepper is delicious both freshly made, hot, and cold from one day to the next. In my opinion and since it is a tapa, the beer is great, bread for dipping and good company to share it.
I take this opportunity to wish you all a very happy 2009, hopefully in this year that we will soon open, there will be a plate of warm food on any table, every day.