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FULL RECIPE (ENGLISH VERSION)
“Cuttlefish Stew”

Ingredients:

1kg. Cuttlefish;
0.750ml. Cuttlefish cooking broth;
1kg. Potatoes, cut into 2/3cm cubes;
170gr. Peas;
13gr. Finely chopped garlic;
200gr. Finely chopped onion;
80gr. Red pepper;
300gr. Ripe tomato;
230gr. Courgette, cut into 1cm cubes;
340gr. Carrot;
100gr. Butter;
6gr. Mint (roughly chopped);
6gr. Sweet smoked paprika;
100ml. White wine;
Q.b. Salt;
Q.b. Black pepper ground



Method:

-Cut the cuttlefish into 3/4 cm pieces, and put in a saucepan with 1 bay leaf, 1 carrot thickly sliced, and 1 onion cut in half. Cover with water, and simmer for around 40 minutes;

Dice into around 3mm cubes, the red pepper, tomato, and carrot. Keep ingredients separate, and set aside;
In a saucepan with olive oil, cook the garlic until it gets a little colour, then add the onion, and continue to cook until the onion is slightly caramelized;
Add the peppers and season with salt, ground black pepper, sweet smoked paprika, and mix well;
Add the carrots and tomatoes, mix, and let simmer on low heat;
Add the white wine and continue to simmer and cook out the alcohol;
Add butter and mix well;
Next, add the pre cooked cuttlefish, and let simmer;
Add the cubed potatoes, and the stock reserved from the cuttlefish;
Add boiling water into the pan, until the potatoes are completely submerged;
Leave to cook for around 10 minutes, then add the peas and cook for a further 3 minutes;
After, add the diced courgette, and leave simmering for 5 minutes;

Take off from the heat, and mix in the herbs;

Let sit for 5 minutes before serving.


Enjoy! :)

"Cooking for family & friends team"