Stew with cuttlefish

Sepia: benefits and properties

Sepia is a cephalopod mollusk that belongs to the order of the Sepiids , which depending on where we are can be known by different names. In Seville , for example, they are known as chocos , in the rest of Spain it is called Sepia. They present an elongated body with 10 tentacles, tending to live in seas and oceans of salty water. Unlike coquinas , sepia does have a better season, being this from June to the end of the year (December), although we must say that it is also possible to find them practically all year on the market.

Nutritional properties of the nutritional

From a nutritional point of view, as with most shellfish and molluscs, choco is a food that stands out for its extremely high content of good quality proteins, providing most of the essential amino acids. They are also low in fat and therefore low in calories. In fact, 100 grams of cuttlefish provide just 0.90 grams of fat and only 75.30 kilocalories. Of course, they have a high content of cholesterol, so their consumption is not recommended in people with high levels of cholesterol and triglycerides. Regarding its vitamin content, it provides especially vitamin A and vitamins of the B complex (B1, B2, B3, B6, B9 and B12), in addition to vitamin E. It also provides minerals, among which we can highlight the presence of calcium, iron , iodine, magnesium, zinc, selenium and sodium.


  • Tomato
  • Pepper
  • Garlic
  • Oil
  • Ñora
  • Nail
  • Pepper
  • Laurel
  • Cumin (optional)
  • Chickpeas soaked.
  • Clean and chopped cuttlefish.

Preparation method

In a pot with enough water, place all the ingredients raw (except the potatoes). The tomato, pepper, garlic and onion can be added whole if desired and the choco cut into squares. Place everything on the fire where it will remain until the chickpeas are tender; At that time, the chopped potatoes are added and the stew is monitored so that the broth gradually reduces and becomes a sauce. For this, it is necessary to resort to low heat and stir occasionally, thus preventing the ingredients from sticking in the pot


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