Easy

Cuttlefish in ink sauce with golden potatoes

Name: Cuttlefish in ink sauce with golden potatoes
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 1000 g Cuttlefish (small, cleaned); 500 g Potato; 200 g Onion; 150 g Green pepper; 9 g Garlic; 150 g Tomato sauce; 125 ml White wine; 8 g Squid ink (commercial cooking ink); 8 g Cornflour; 250 ml Water (200 ml stew and 50 ml cornflour); 50 g Extra virgin olive oil (30 g stew and 20 g potatoes); 4 g Parsley; 0.2 g Cayenne pepper; 3 g Salt

Total time80 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Tender cuttlefish in a vegetable and ink sauce, served with golden oven-roasted potatoes.

25 minprep

55 mincooking

4servings

1.949 kcalwhole recipe

487 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 80 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Stew 1 to 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Stew

Meal

LunchDinner

Preparation

StewingBaking

Appliances

CasseroleOvenBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Stew

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Cuttlefish small, cleaned 1000 g
Potato 500 g
Onion 200 g
Green pepper 150 g
Garlic 9 g
Tomato sauce 150 g
White wine 125 ml
Squid ink commercial cooking ink 8 g
Cornflour 8 g
Water 200 ml stew and 50 ml cornflour 250 ml
Extra virgin olive oil 30 g stew and 20 g potatoes 50 g
Parsley 4 g
Cayenne pepper 0.2 g
Salt 3 g

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Let’s get cooking

Method

Heat the oven to 210 °C. Peel and dice the potato, then mix with 20 g oil and some salt. Roast for 30–35 minutes, turning halfway, until tender and golden.
Chop the onion, green pepper and garlic. Soften in 30 g oil in a pan for 12 minutes. Add the cayenne, wine, tomato sauce, ink and 200 ml water. Stir and boil for 3 minutes.
Add the cleaned cuttlefish, cover and simmer gently for 35–45 minutes until tender, stirring occasionally. Transfer to a plate. Remove the cayenne and blend the sauce with a hand blender.
Dissolve the cornflour in the remaining 50 ml cold water and add to the sauce. Boil for 2 minutes, stirring. Return the cuttlefish, heat for 2 minutes and adjust the salt. Serve with the potatoes and parsley.