Cuttlefish stew with potatoes and peas

Ingredients for 4 portions

• 1Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• 4 tbspOlive oil
• 800 gCuttlefish, cleaned, in pieces
• 200 gCrushed tomatoes
• 1 tspPaprika, sweet
• 100 mlWhite wine
• 600 mlFish stock
• 1Bay leaf
• to tasteSalt
• 800 gPotato, peeled, in chunks
• 250 gGreen peas, frozen

Method

1. Finely chop the onion and garlic.
2. Heat the oil in a casserole and fry the onion over a medium-low heat for about 8 minutes, until soft.
3. Add the cuttlefish and garlic and fry over a medium-high heat for about 5 minutes, until the liquid the cuttlefish releases has cooked off.
4. Add the crushed tomatoes and fry for 5 minutes. Stir in the paprika, pour in the wine and let it bubble for 2 minutes.
5. Pour in the fish stock, add the bay leaf and a little salt. Cover and simmer over a low heat for 25 minutes.
6. While the stew simmers, peel the potatoes and break them into chunks: cut halfway in and snap off each piece, which helps thicken the sauce.
7. Add the potatoes, with a splash of water if needed so they are just covered. Simmer under a lid for about 20 minutes, until the potatoes are tender.
8. Stir in the peas and cook for 5 more minutes. Check the salt.
9. Remove the bay leaf and serve the stew in shallow bowls.

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