Canarian Recipes: Chocos Asado a La Plancha
Chocos, known in English as cuttlefish or squid, accompanied by a sauce, is a typical Canarian gastronomic delight, usually served with Green Mojo Sauce.
Ingredients
- 4 cuttlefish (chocos)
- 1 handful of coriander
- 4 cloves of garlic
- Olive oil
- Salt
- 4 medium potatoes
Method
- First, clean the choco thoroughly.
- Next, lightly grease the grill with some olive oil and place the chocos on it for about 5 minutes on each side.
- At the same time, prepare a mojo sauce by blending the garlic, coriander, olive oil, and salt.
- Use this sauce to baste the chocos occasionally as they cook, turning them to ensure they absorb all the flavours.
- Reserve some mojo for serving, to accompany the wrinkled potatoes.
- Boil the peeled potatoes in salted water for about 25 to 29 minutes until tender.
- Serve the chocos alongside the potatoes, mojo sauce, and a good glass of white wine.
Canarian Tips
- Medium to large cuttlefish are best.
- The tentacles are often considered the best part.
- Cleaning: Remove the inner cartilage (cuttlebone)
Ensure the beak is removed. - The key to the perfect Canarian choco is ensuring it is tender, not rubbery.
Either cook extremely fast (1–2 minutes) over high heat
or very slow (over 30 minutes) at low heat. - Pair with local flavors like garlic, coriander or pimentón.