This cephalopod, very similar to squid, although very penetrating color and smell, is a component of a popular Galician coastal stew.
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| Ingredients to make chopa stew: |
| 2 kg of chouupas 1 clove of garlic 1 guindilla 4 medium onions 1 laurel leaf 1 chillion in small hoops optional salt |
Ingredients to make chopa stew:
2. Poor relative of the squid, the choup, or pota also called, has no other destination in Galicia than this stew.
3. It is a simple and tasty dish that accompanied by new spring potatoes is worthy of the medal of honor.
4. It can be replaced by sepias, flying or squid, if, like my Madrid fishmonger, you have never seen a choup.
5. They are cleaned with guts and the eyes are removed from the bikes; They are washed with plenty of water, let them drain.
6. Picar finely garlic and onions, as well as tomatoes once peeled.
7. In a casserole, preferably of mud, it is made, at a slow, the onion and garlic.
8. When softened, the pieces of choup are added and roasted flour.
9. Once everything is added to tomato, parsley and chilli.
10. the wine and the corresponding salt are added.
11. Everything is slowly cooked and, when the chouupas begin to be soft, the potatoes cut into small pieces are added.
12. After half a horita we can serve it.
