Pickup recipe with potatoes
Cuttlefish stew with potatoes
Cuttlefish and potato stew – Easy recipe Preparation time1 hourCooking time40 min Number of diners: 4
- 2 large cuttlefish
- 4 potatoes
- ½ green bell pepper
- ½ onion
- 1 clove garlic
- 1 large tomato
- 3 tablespoons olive oil
- 2 cups of water
- Salt and pepper to taste
- 1 glass of white wine
- 1 bay leaf
Start by washing and cutting both the cuttlefish and the other solid ingredients separately. Once ready, turn the gas hob over high heat and sauté the cuttlefish in a wide, shallow pan. When they turn golden brown, remove them and reserve them for later incorporation into the potato stew with cuttlefish.
Add more oil to the pan and add the pepper along with the onion. Next add the tomato. Now, if you want the stew sauce to be thicker, you can substitute the latter for 4 tablespoons of fried tomato. In this way, not only will it take more consistency, but its flavor will also be enhanced.
Pour both the bay leaf and the white wine into the preparation and when it reduces, add the potatoes; which should be cut into small and uniform cubes. Another interesting fact is that to give the cuttlefish stew more texture you can pre-fry the potatoes.
The time has come to incorporate the main ingredient into the preparation: cuttlefish. Then, stir everything very well and cover with the water. Let it cook in the pan for about 25 minutes, monitoring from time to time the hardness of both the potatoes and the cuttlefish and, if they are not soft, add more water, adjust the salt level and leave for a while longer until they are tender. Turn off and let stand a few minutes before serving.
You can also use homemade fish broth as a covering liquid. To do this, use a liter and a half of water, 1 head of fish and the spices of preference. As for its preparation, it is a practical preparation, you just have to put the ingredients together and let it cook until concentrated. In this way, you will obtain enough liquid to give your dish the characteristic flavor of Mediterranean food.
A characteristic of stews is the color of their sauce. To do this, you can additionally add 1 teaspoon of paprika powder just when you add the cuttlefish to the preparation.
On the other hand, if you don’t know how to make French fries, you should know that the trick is to soak them in cold water after chopping them, so that they release part of their starch and, therefore, they fry better. Next, remove the moisture well with the help of a dry cloth or kitchen paper. Fry in plenty of oil until golden brown and crispy.
Finally, it should be mentioned that the nutritional value of cuttlefish is high. Therefore, it should be introduced frequently in the daily diet.