Cuttlefish stew with potatoes and peas recipe
Ingredients to make Cuttlefish stew with potatoes and peas:
- For 4 people:
- 1 kilo of cuttlefish.
- Half a kilo of potatoes.
- 1 onion.
- 200 g of peas.
- 3 tomatoes.
- 1 glass of white wine.
- Black pepper.
- 1 bay leaf.
- sweet paprika
- 1 dl of olive oil.
- 2 cloves of garlic.
- A bunch of parsley.
How to make Stewed Cuttlefish with Potatoes and Peas:
We clean and cut the cuttlefish into regular pieces.
Contents
Cut the onion into brunoised (finely chopped) together with the chopped tomato and fry them in a pan with a few tablespoons of olive oil.
When the onion and tomato have softened, add the cuttlefish to the pan along with the wine, bay leaf and paprika.
Remove the whole, cover the pan and let cook until the cuttlefish is half cooked; approximately in about 15 minutes.
Then we peel the potatoes and chop them as for stewing.
Add the potatoes to the cuttlefish stew and cover the potatoes with cold water.
Let cook for about 30 minutes over low heat.
Meanwhile, chop the garlic and parsley.
Lastly, add the garlic and parsley together with the peas and cook the whole for 5 minutes.
