Grilled cuttlefish with garlic mushrooms and potato tortilla

Ingredients for 4 servings:

• 400 g squid(s), ready to cook (cuttlefish)
• 120 g red pointed peppers
• 7 garlic cloves, peeled and sliced
• lemon juice
• Salt and pepper, freshly ground
• olive oil
• 40 g shallot(s)
• 800 g mushrooms
• 50 g celery
• 2 tbsp Sherry, Amantillado or other
• 1 bunch parsley, chopped
• 50 ml vegetable stock
• 25 g breadcrumbs
• 15 g butter, in flakes
• 750 g floury potatoes
• 100 g onion(s)
• 6 m.-sized eggs

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Pure Spanish holiday cuisine

Wash the squid inside and out under cold running water, drain, pat dry, and place in a dish. If using large squid, cut them into bite-sized pieces. Bake the peppers in a preheated oven at 220°C until the skin blisters blacken. Remove, let them sweat under a damp cloth or plastic bag, and peel them. Remove the stem, seeds, and membranes, and cut the flesh into strips. Spread the pepper strips, 3 sliced ​​garlic cloves, 4 tablespoons of oil, the juice of half a lemon, salt, and pepper over the cuttlefish, cover, and marinate for 1 hour in the refrigerator. Meanwhile, clean the mushrooms and wash and peel the potatoes. Peel and finely chop the shallots and 4 garlic cloves. Clean, wash, and finely slice the celery. Halve the mushrooms and quarter large mushrooms. Heat 4 tablespoons of olive oil in a heatproof pan and sauté the shallots, garlic, and celery until lightly browned. Add the mushrooms and season with 2 tablespoons of lemon juice, sherry, salt, and pepper. Sprinkle with the chopped parsley (reserve 2 tablespoons for the cuttlefish and a little for garnish) and mix well. Pour in the vegetable stock. Sprinkle the mushrooms with breadcrumbs and top with knobs of butter. Bake in a preheated oven at 200°C for about 20 minutes. After cooking, turn off the oven, leave the dish in the oven, and keep warm until ready to use. For the tortillas, cut the peeled potatoes into slices about 2 mm thick. Peel the onions and cut them into cubes or half rings. Heat 3 tablespoons of olive oil in a large pan. Cook the potato slices and onions over medium heat for about 15 minutes, without browning. Season with salt and pepper and let cool slightly. In a large bowl, whisk the eggs, season with salt and pepper, and add the potato and onion mixture. Mix everything together well. Heat 1-2 tablespoons of olive oil in a large frying pan and cook the potato mixture on one side over medium heat until the egg is set, shaking the pan frequently to prevent it from sticking. To turn the tortilla, place a flat pot lid over the pan. Hold the lid and pan tightly together and turn it over so that the tortilla is resting on the lid. Then slide the tortilla back into the pan with the uncooked side and finish cooking. While the tortilla is cooking, remove the squid from the marinade, drain well, and grill on a preheated grill, griddle, or pan for about 3 minutes on each side. Stir 2 tablespoons of chopped parsley into the remaining marinade. To serve, slide the cooked tortilla onto a cutting board and cut into cake pieces. Remove the mushrooms from the oven. Arrange cuttlefish with marinade, tortilla and mushrooms on plates and serve garnished with parsley.