Directions
- 1Heat olive oil in a pan.
- 2Add garlic, onion, and green peppers. Add salt and cook covered for 20 minutes.
- 3Add sweet paprika, followed by cuttlefish.
- 4Add tomato paste and a splash of white wine.
- 5Add the potatoes.
- 6Add fish broth and cook covered for 20 minutes.
- 7Prepare a mash with almonds, garlic, and parsley.
- 8Add the salsa to the mash.
- 9Add the mash to the pan, stir and serve.
Ingredients
- chorro olive oil
- 3 garlic cloves
- 2 onions
- 2 peppers
- salt
- 1 cucharada dulce pimentón
- cuttlefish
- pegote tomato paste
- chorro white wine
- 3 red potatoes
- 0.5 litro fish stock
- almonds
- garlic
- parsley
Equipment
panspatulalidmortar
Tips
- Add the salsa or melasa de la sepia to get a sea flavour
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