Recipe for cuttlefish stew with potatoes and peas

First, prepare the vegetables. Begin by peeling and finely chopping the onion. Wash and chop the pepper and then grate the tomato and set aside.

Add a good splash of GOYA® Puro Olive Oil to a saucepan and when hot, add the onion. Cook for 5 minutes. Next, add the pepper and then the tomato, stir and cook for a further 5 minutes.

Now peel and dice the potatoes and set aside.

Thoroughly wash the cuttlefish and cut into cubes to add to the pan containing the vegetable mix.

Fry the cuttlefish for a couple of minutes and add the glass of white wine to the pan.

Leave the wine to reduce and add the bay leaf, the peas and the potatoes. Cover with water (about 3 cups) and leave to cook on a low heat for at least 15 minutes.

Meanwhile, peel and chop the garlic and parsley. Place the garlic with the parsley and 4 strands of saffron in a mortar and grind. Next, add a teaspoon of sweet paprika and a ladleful of stock from the stew in the pan.

Then, tip the mix into the pan and leave everything to cook for another 10 minutes.

Season to taste and leave to rest for a few minutes before serving.