2kg of broad beans and green peas, a more or less equal quantity of each
3 medium-sized cleaned cuttlefish
1⁄4 of lettuce head, julienned
3 onions, confits with oil and a little brown sugar
1 cup of brandy to flame
One tablespoon of concentrated tomato puree
Two garlic cloves, a little saffron, and parsley, all finely chopped together
300ml of fish broth
Extra olive oil
Salt and pepper
Peel and blanch beans and peas in salted water for 3 minutes. Cut the cuttlefish into thin slices, like tagliatelle. Chop and confit the onion in olive oil with salt and a pinch of brown sugar.
On a hot pan with a splash of olive oil, sauté the cuttlefish strips, then add the lettuce cut to julienne, flame it with the brandy, then continue adding the onion, beans, and peas, spoonful of tomato puree, fish broth, and the chopped mix of garlic, saffron and parsley, season with a pinch of salt and pepper to your taste and let it simmer over low heat for 5 minutes.
This dish should be served on a dip plate, decorate it with a well-selected mint leaf and if you wish you can garnish it with some grated truffle, it goes really well.
The cuttlefish could be replaced with squid or simply slices of cured Iberian ham.
Broad beans and green peas belong to legumes, but they contain more vitamins from group B than the other legumes. They are overall very healthy thanks to a large amount of insoluble fiber they contain. They can be indigestive, but only if cooked with fatty foods like sausage or chorizo, or if undercooked.