Cuttlefish stew with potatoes and peas
Total time1 h 45 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 45 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Cuttlefish cleaned, in 3 cm pieces 800 g
- Potato 600 g
- Peas frozen 250 g
- Onion 200 g
- Garlic 6 g
- White wine 100 ml
- Tomato sauce 150 g
- Water 700 ml
- Extra virgin olive oil 35 g
- Chilli pepper 0.2 g
- Sweet paprika 3 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Pat the cuttlefish dry and brown in batches in a casserole with the oil for 5 minutes; set aside. Chop the onion and garlic and soften in the same pan for 8 minutes. Add the chilli and paprika and stir briefly.
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Pour in the white wine, boil for 2 minutes and add the tomato sauce, water and cuttlefish. Cover and simmer gently for 30–40 minutes until it begins to soften.
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Peel the potatoes, cut into 3 cm chunks and add to the stew with salt and pepper. Cook for 20 minutes. Add the peas and simmer for another 8–10 minutes until everything is tender. Remove the chilli and serve with parsley.
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