Tomato and Cuttlefish Stew

Tomato and Cuttlefish Stew

INGREDIENTS:

  • 450g Cleaned Cuttlefish
  • 2 Tbsp’s Olive Oil
  • 1 Large Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 1 Capsicum, diced
  • 400g can Diced Tomatoes
  • 125ml White Wine (or use fish stock or water)
  • 2 Medium Potatoes, peeled and cut into 1-inch cubes
  • 1 Tsp Smoked Paprika
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Dried Thyme
  • 1 Bay Leaf
  • 1/2 Tsp Red Pepper Flakes
  • Salt and Pepper, to taste
  • 30g Fresh Parsley, chopped
  • Lemon Wedges
  • Crusty Bread

INSTRUCTIONS:

Step 1: Prepare Cuttlefish

  • Rinse cuttlefish thoroughly under cold water.
  • Cut the cleaned cuttlefish into rings or bite-sized pieces. If the cuttlefish are large, cut them into smaller pieces to ensure they cook evenly.

Step 2: Saute

  • Heat olive oil in a large pot over medium heat.
  • Add the chopped onion and diced Capsicum. Cook until softened and translucent, about 5-7 minutes.
  • Add the minced garlic and cook for another minute.

Step 3: Add Tomatoes and Wine

  • Stir in the diced tomatoes and the white wine (or fish stock/water).
  • Bring to a simmer.

Step 4: Add Potatoes

  • Add the cubed potatoes to the pot. Stir to combine.
  • Simmer for about 10-15 minutes, or until the potatoes start to soften.

Step 5: Season

  • Add the smoked paprika, dried oregano, dried thyme, bay leaf, and red pepper flakes. Season with salt and pepper.
  • Stir well to combine.

Step 6: Cook Cuttlefish

  • Add the cuttlefish pieces to the pot. Stir to coat them with the tomato mixture.
  • Reduce the heat to low, cover, and let it simmer for another 20-25 minutes, or until the cuttlefish is tender and the potatoes are cooked through. The potatoes should be tender and the stew should have thickened slightly.

Step 7: Serve

  • Remove the Bay Leaf.
  • Ladle the stew into bowls. Garnish with chopped fresh parsley.
  • Serve with lemon wedges on the side and crusty bread for dipping.
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