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Chicken stew with cuttlefish and prawns

Chicken stew with cuttlefish and prawns

people icon For 6 euro icon € 5.3 /pers. calories icon 306 kcal/100g


  • 12 prawns
  • 2 medium clean cuttlefish
  • 6 chicken thighs
  • 2 pear tomatoes
  • 1 onion
  • A few fresh parsley leaves
  • 2 cloves of garlic
  • Extra virgin olive oil
  • 80 ml. brandy or cognac
  • 1 glass of water
  • Salt and freshly ground pepper (to each household’s taste)
  • A few grains of black pepper (or a mixture of peppers)
  • Some bay leaves

How to make chicken stew with cuttlefish and prawns .

Christmas is much closer than it seems and it is time to start thinking about recipes that are not too complicated, economical and of course that look great on the table . The recipe we propose meets all the requirements and is also delicious, a guaranteed success for these holidays .

A simple sea and mountain that does not need too expert hands to make it perfect, following the recipe step by step will always turn out well. It is also a dish that we can make in the morning and only have to heat it over the fire before serving. I assure you that it is one of the most successful stews at home.

And in sea and mountain dishes we mix ingredients that in our heads don’t seem to combine, but when mixed well we get a dish full of intensity and with multiple nuances that make it delicious.

When we talk about a sea and mountain, whether in a stew as in this case or in a rice like mixed paella for example, we are referring to part of the DNA of Catalan, Valencian and Murcian cuisine, a fusion cuisine of traditional ingredients from the land with those that come from the sea. And of course it is still a useful dish that, being of humble origin, is now in restaurants as a gourmet dish.

Preparation of chicken stew with cuttlefish and prawns

  1. Peel and chop the onion. We also peel and slice the garlic. Cut the tomato into small pieces (we can also use 100 grams of crushed tomato)
  2. Cut the cuttlefish into small squares or strips. We pour a splash of oil into the casserole. To make the stew we can use a large casserole or a paella if we don’t have one.
  3. Fry the chicken thighs with a little salt for 6-8 minutes until they are golden brown on the outside. We remove the chicken from the casserole and reserve. In the same oil we fry the prawns for 2-3 minutes on each side. We also remove them from the heat and reserve.
  4. We add more oil and add the onion with the peppercorns to the casserole. Mix for a couple of minutes, add the garlic and sauté until the onion begins to become transparent.

Cooking and final presentation of the sea and mountain stew

  1. Add the cuttlefish and parsley, mix well and season with salt and pepper to taste and sauté for 5 minutes. We add the tomato and bay leaves. Fry for another 5 minutes and add the chicken thighs to the casserole and cover them with the brandy.
  2. Pour a glass of water and cook for 30 minutes, stirring occasionally. We can cover the pot. We correct salt. We add the prawns for 5 more minutes. We serve hot to enjoy our sea and mountain stew.

Follow this recipe for chicken stew with cuttlefish and prawns step by step in the album.

Tips for a perfect chicken stew with cuttlefish and prawns

  • For this dish we are going to use the best quality ingredients that we can afford. Low heat and slow cooking are the only secret of this dish.
  • The quantities can be adapted to the diners we are and if we want to take the recipe to another level, we can always change the prawns for crayfish. The important thing is not to be in a hurry, cook slowly and with all the love that these holidays deserve. 



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