Cachón, sepia, jibia... A la cazuela

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Cachón, sepia, jibia... A la cazuela. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cachón, sepia, jibia... A la cazuela is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes delicious. They are nice and they look fantastic. Cachón, sepia, jibia... A la cazuela is something that I have loved my whole life.

Many things affect the quality of taste from Cachón, sepia, jibia... A la cazuela, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cachón, sepia, jibia... A la cazuela delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cachón, sepia, jibia... A la cazuela is 4personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cachón, sepia, jibia... A la cazuela estimated approx 2h.

To begin with this particular recipe, we must prepare a few ingredients. You can have Cachón, sepia, jibia... A la cazuela using 8 ingredients and 8 steps. Here is how you cook it.

Por tierras Santanderinas, llamar sepia al cachón esta como mal visto. Siendo el mismo animal(cefalopodo).
Esta es una receta sencilla pero de las que llevan su tiempo. Espero que os guste.

Ingredients and spices that need to be Prepare to make Cachón, sepia, jibia... A la cazuela:

1. 1 cachón entero grande, más de 1 kg
2. 2 Cebollas grandes
3. 3 dientes ajo
4. 1 pimiento verde
5. 2 tomates o tomate frito
6. 1 patata grande
7. Pimentón, sal, pimienta negra y cayena molida
8. 1 vaso vino blanco o alvariño

Instructions to make to make Cachón, sepia, jibia... A la cazuela

1. Cortamos la cebolla en tiras, el pimiento y los ajos bien finos y lo pasamos a la cazuela con un chorro de aceite y una pizca sal.
2. A fuego medio bajo, que no moveremos en todo el proceso, dejamos pochar la verdura siempre tapada para que conserve todo el agua y no se nos queme, mientras limpiamos y cortamos el cachón.
3. Limpiamos el cachón y lo partimos en dados de unos 2 cm.
   Picamos los tomates y los añadimos a la cazuela junto con el cachón
4. Añadimos las especias al gusto, (sin pasarse con la cayena que va estar cociendo cerca de dos horas)
5. Añadimos un vaso generoso de vino blanco y en caso de ser alvariño.. Nos tomamos otro😉
6. Cortamos la patata en dados más o menos del mismo tamaño y la añadimos.
7. Dejamos cocer a fuego medio bajo más o menos durante una hora, probamos patata y cachón y decidimos cuanto le queda, corregimos de sal y a disfrutar de otro vasito alvariño.... Jajaja
8. Sobre 1h 20m o 1h y media el plato de vería estar.
   Recortar que el cachón es una carne tersa pero deliciosa.

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So that's going to wrap this up with this exceptional food Recipe of Award-winning Cachón, sepia, jibia... A la cazuela. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!