Cuttlefish with Sobrasada Sausage or Chorizo Recipe

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serves: 4

Sobrasada sausage can be found online, but if you can’t get hold of any, blend some chorizo into a paste with a drizzle of olive oil in a food processor. This delicious dish makes the perfect impressive dinner party recipe thanks to all its flavour. Omar says: “This stew is not very well known in mainland Spain, however it is a typical dish in the Balearic Islands, specifically in Mallorca, where the traditional Sobrasada sausage comes from. This product is very special; if I had to describe it it would be as a chorizo pâté. Cuttlefish is soft and delicate and therefore quick and easy to cook, making this delicious dish really simple to make.”


SPANISH MADE SIMPLE by Omar Allibhoy (Quadrille, £20.00) Photography: Martin Poole


  • 1 medium to large cuttlefish, cleaned (ask your fishmonger to do this for you)
  • olive oil, for frying
  • 1 onion, finely chopped
  • 2 bay leaves
  • 130g (4 ½ oz) Sobrasada de Mallorca or cured chorizo sausage, chopped small
  • 200ml ( ¾ cup) white wine
  • 150g (heaped ½ cup) tomato passata (or strained or milled canned tomatoes)


  • Cut the cleaned cuttlefish into small pieces about 2.5cm (1in) wide.

  • Heat some olive oil in a medium-sized pan over a medium heat and saute the onion with the bay leaves. If you are using chorizo sausage, this would be the time to add it.

  • Once the onion is transparent and soft, add the cuttlefish pieces, stir once and immediately pour over the wine. Cook over a high heat for at least 1 minute, until the alcohol has evaporated, then add the passata and cook for a further 3 minutes.

  • Using your hands, soften the Sobrasada, if using, and add it to the stew. Keep stirring to make sure all the ingredients are well mixed and cook for a further 2 minutes, then serve.

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