Cuttlefish stew with peas and potatoes

Name: Cuttlefish stew with peas and potatoes
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 1000 ml water; 1 bay leaf; 2 garlic clove; 30 ml virgin olive oil; 250 g onion; 1 tsp sweet paprika; 2 tbsp fresh parsley; 250 g frozen shelled peas; 1 pinch of ground black pepper; 100 g green pepper; 500 g potato; 800 g whole raw cuttlefish to be cleaned; 1 pinch of fine salt; 200 g ripe tomato; 130 ml dry white wine

Main course
Spanish

A white-wine vegetable broth with cuttlefish, roughly broken potatoes and peas.

Active time40 min

Cooking1 h 30 min

Total1 h 45 min

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Ingredients

1 bay leaf
2 garlic cloves
250 g onion
2 tbsp fresh parsley
100 g green pepper
500 g potato
200 g ripe tomato
1000 ml water
30 ml virgin olive oil
1 tsp sweet paprika
1 pinch of ground black pepper
1 pinch of fine salt
130 ml dry white wine
250 g frozen shelled peas
800 g whole raw cuttlefish to be cleaned

Preparation

Step completed · 1
Ask the fishmonger to clean the cuttlefish. Check for any remaining bone, innards or beak, then rinse the usable flesh, fins and tentacles. Pat them dry and cut into medium pieces. Peel and grate the garlic and onion. Wash and deseed the pepper, then chop it. Wash and grate the tomatoes, discarding the skins. Wash and chop the parsley, then measure the stated amount.
Step completed · 2
Heat the oil in a casserole and soften garlic and onion for about 8 min. Add pepper and tomatoes and cook gently for about 5 min. Add wine and bay and bubble for 2 min. Stir in paprika and all the measured parsley.
Step completed · 3
Add the measured water, salt and black pepper. Cover and simmer over moderate heat for about 30 min. Meanwhile, peel the potatoes and cut into irregular chunks, snapping the final part of each cut to release starch.
Step completed · 4
Add potatoes and cuttlefish to the broth. Cook gently for about 20 min until starting to soften. Add the peas without thawing and cook about 10 min more. Check the cuttlefish and potatoes are tender and continue if needed. Remove bay and serve hot.

Allergens

Sulphites

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration