INGREDIENTS: ( serves 4 )
• 1 kg of small cuttlefish
• 300 g of clams
• 2 glasses of fish broth
• 1 onion
• 4 cloves of garlic
• Parsley
• 1 small glass of sherry
• Oil
• 1 jar of Ferrer "Cardo Mushrooms"
PREPARATION:
• Drain the Ferrer "Cardo Mushrooms" and stir-fry them in a frying pan with oil. Keep them aside.
• Slice the cloves of garlic and stir-fry them in a pan with a little oil.
• Once they are golden brown, withdraw them.
• Chop the onion and fry it brown in the frying pan. Then add the cuttlefish and the clams (previously steamed open). Stir up for a couple of minutes in a medium fire.
• Next, add the garlic which has been kept aside, the chopped parsley and the small glass of sherry.
• Stir all up and when it becomes hot, add the fish broth and the mushrooms. Let it reduce and finally, serve it.
