Congrio o Musola con Pasas y Piñones from Mediterranean Seafood by Alan Davidson
A Mallorcan recipe which is most often used for cuttlefish, although it came to my attention through a household in Palma where children are given it in the smooth-hound version for their lunch, an...
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Cooking tools:
- Chef's knife
- Cutting board
- Plate
Ingredients
- cuttlefish
- flour
- oil
- onion
- tomato
- pine-nut kernels
- garlic
- black pepper
- pimentón
- ground sweet red pepper
- paprika
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