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Stuffed Potatoes with Sausages and Apple

It's that time of year for appetizers and dinners in the fresh evening air! Ingredients 10 medium potatoes. 2 large frankfurter sausages (or 4 small ones). 1/2 apple. 50g duck liver pâté. 1/2 small spring onion. chopped parsley. salt. extra virgin olive oil. Preparation Wash the potatoes thoroughly, leave the skins on, and boil them in salted water until they're tender — about 15 to 20 minutes should do it. Once they've cooled down, peel them carefully. Cut each potato in half lengthwise and scoop out the insides, taking care to keep the shells intact. You want them to hold their shape for stuffing later on. In a skillet, sauté the spring onion, chopped very finely. Toss in the sausages cut into small cubes along with the parsley. Keep stirring for about a minute, then add the apple — peeled and diced small. When the apple has softened nicely, take everything off the heat. Fill the potato halves with the sausage and apple mixture, then set the...

Creamy Rice with Cuttlefish and Artichoke


Today we're making a rice dish that gets its gorgeous dark color from the ink and liver of the cuttlefish. It's one of those recipes where the sea truly shines through in every bite.




Ingredients

for 6 people
  • 1.5kg cleaned cuttlefish with skin on.
  • 500g bomba rice.
  • liver and ink sacs from 5 cuttlefish.
  • 200g onion.
  • 8 garlic cloves.
  • 6 artichokes.
  • 1 red bell pepper.
  • 1 small green bell pepper.
  • 1 tsp sweet paprika.
  • saffron.
  • salt.
  • 100ml extra virgin olive oil.
  • 2 liters fish stock.

Preparation

First things first, place the ink sacs in a small pot and cover them with water. Snip them a few times with scissors to release the ink, then set the pot over the heat.
Let it simmer gently for 5 minutes, then strain and set aside.
Heat the oil in a wide, heavy pot. When it's nice and hot, add the cuttlefish cut into small pieces. It will release quite a bit of liquid at first. Once that evaporates and the cuttlefish starts to actually fry, season lightly with salt.
When the cuttlefish is cooked through, remove it from the pot and set aside. Add a bit more oil if needed, then sauté the onion and peppers, all finely chopped.
After 5 or 6 minutes, when the onion starts turning translucent, stir in the chopped garlic and the cuttlefish livers. Next add the paprika and saffron. (A little tip passed down through generations: always toast your saffron threads first. Wrap them in a bit of aluminum foil and hold them directly over the flame for just a few seconds. It really brings out the flavor.) Keep cooking for another 5 minutes, then add the artichokes, also cut into very small pieces.
After the artichokes have cooked for 3 minutes, return the cuttlefish to the pot and add the rice. Stir everything together for a few minutes so the rice gets well coated with all that lovely sofrito.
Now add the reserved ink and the hot fish stock (it should be just about to boil). Cook according to the rice package instructions, usually 15 to 18 minutes. During cooking, give it a stir a couple of times with a wooden spoon to keep it from sticking to the bottom of the pot.
Remove from the heat and let it rest, covered, for 2 minutes.
Serve right away.

Enjoy!
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