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.
- 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.