AT A GLANCE
You'll need to begin this recipe a day ahead.
|01||Heat olive oil in a casserole over medium heat, add onion, sauté until very tender and just golden (8-10 minutes). Add paprika, sauté until fragrant (1 minute), then add cuttlefish, chickpeas, tomato, chorizo, sherry and 1.5 litres water. Season to taste, bring to the simmer, reduce heat to low-medium and simmer until cuttlefish and chickpeas are very tender (1½-2 hours).|
|02||Meanwhile, preheat oven to 200C. Wrap garlic in foil and roast until very soft (25-30 minutes). When cool enough to handle, squeeze garlic cloves from skins and transfer to a mortar and pestle. Dry-roast saffron threads until fragrant (30-40 seconds). Add to garlic with mint and parsley and pound to a smooth paste. Season to taste, then add to cuttlefish mixture with lemon juice and stir to combine. Scatter with extra mint and parsley and serve hot with crusty bread.|