No Te Marches de Mallorca Sin Probar Esta TAPA | Pica Pica de SEPIA a la Mallorquina

This Mallorcan-style cuttlefish pica pica recipe is the number 1 tapa in Mallorca. Also known as "Mallorcan cuttlefish pica pica," it's one of the island's most popular appetizers and always a hit with fish lovers. Discover how to make Mallorcan cuttlefish pica pica by following the step-by-step instructions in this video. MALLORCAN CUTTLEFISH PICAPICA (Mallorcan cuttlefish pica pica). 🛒 Ingredients (serves 4): 🔸 2 cuttlefish 🔹 3 onions 🔸 750 g ripe tomatoes (I used vine-ripened tomatoes) (26.7 oz) 🔹 3 garlic cloves 🔸 1 dried cayenne pepper 🔹 2 bay leaves 🔸 200 ml white wine (1 cup) 🔹 50 ml cognac/brandy (optional) (1/4 cup) 🔸 1 teaspoon sweet paprika (1 tsp)* 🔹 125 ml water (1/2 cup) 🔸 20 g pine nuts (2 tbsp) 🔹 30 g raisins (4 tbsp) 🔸 Salt 🔹 Pepper 🔸 Olive oil 🍳 Pica a Pica Recipe Mallorcan cuttlefish, step by step: 1️⃣ Dice the cleaned cuttlefish. In a large skillet or low pot, add about 5 tablespoons of olive oil. Heat over medium heat. When it's hot, but not smoking, sauté the cuttlefish for a couple of minutes. Remove and set aside. 2️⃣ Reduce the heat and add the chopped garlic cloves. When they begin to brown, add the finely chopped onions along with a pinch of salt. Add the bay leaves and cayenne pepper (if you don't like spicy food, add just a little or omit it). Cook the onion until very soft and golden. 3️⃣ Meanwhile, grate the tomatoes (you can also blend them with your blender and strain them to make a smoother sauce or save yourself some work). 4️⃣ When the onion is ready, add the paprika and cook for a few seconds just to prevent it from burning. Then add the tomato. Season to taste with salt and pepper and let it cook until the water evaporates. 5️⃣ Pour in the white wine and cognac, increase the heat to medium, and let the alcohol evaporate for a couple of minutes. 6️⃣ Add the reserved cuttlefish and raisins. Stir into the sauce and pour in the water. Cook over low heat, covered, for about 30 minutes, until the cuttlefish is tender. 7️⃣ Meanwhile, toast the pine nuts over low heat in a small pan. 8️⃣ Once the cooking time is over, turn off the heat and add the pine nuts to the stew. 👌 Notes for making this Mallorcan-style cuttlefish recipe: 🦑 A sweet paprika made from a native variety called "tap de cortí" is often used (it's the one used for sobrasada). 🦑 You can substitute the cuttlefish with squid. 🛒 Our #FoodandGlory Products on AMAZON: 📌 Discover the products used in our videos here 👇👇👇 🇪🇸 https://www.amazon.es/shop/foodandglo... 🇺🇸 https://www.amazon.com/shop/foodandgl... *By purchasing through this affiliate link, you will be supporting Food and Glory with a small commission at no additional cost to the product. Thank you for supporting our project. 📧 You can contact us here: Email: [email protected]