Timbale of cuttlefish and mushrooms with chickpea puree

Today we bring a complete and very rich recipe, what do you think about the mixture of chickpeas, cuttlefishes and mushrooms? It sure surprises you if you dare to try it. We will repeat for sure!

Ingredients for 2 servings:
- 2 medium cuttlefishes
- 4.2 oz of chickpeas 
- 3.5 oz of mushrooms (we use Nameko)
- Olive oil
- Chopped parsley
- 2 cloves of garlic 
- Sweet paprika
- Salt
- Pepper
- 1/2 onion
- 1 tablet of vegetable broth

Recipe:
- In a pot with boiling water, crumble the vegetable broth and add the chickpeas to be cooked.
- Drain and place in a blender jar. Reserve the broth.
- Add a dash of oil, a pinch of salt and pepper and 1/2 teaspoon of sweet paprika.
- Beat well until a puree is left without lumps (if it is too thick, you can add some of the broth in which you have cooked the chickpeas and beat again).
- Clean cuttlefishes well and cut into squares.
- Peel and cut the garlic and onion into small squares.
- In a large skillet pour a little olive oil and fry the garlic and the onion until they are soft.
- Add mushrooms and fry for a few more minutes.
- Sprinkle chopped parsley on top.
- Finally, add the cuttlefishes and fry everything well until tender.
- Using a metal mould, make a base with the chickpeas puree.
- Pour over the mixture of the cuttlefishes with the mushrooms.

Bon appétit!