INSTRUCTIONS:
Step 1: Prepare Cuttlefish
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Rinse cuttlefish thoroughly under cold water.
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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
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Add the cubed potatoes to the pot. Stir to combine.
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Simmer for about 10-15 minutes, or until the potatoes start to soften.
Step 5: Season
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Add the smoked paprika, dried oregano, dried thyme, bay leaf, and red pepper flakes. Season with salt and pepper.
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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.
