Cuttlefish stew with potatoes and saffron
Peel and dice the potatoes. Finely chop the onion and the fennel. In a large pot, heat the olive oil on medium and add the onion.
When the onion starts to turn brown, add the cuttlefish. Sauté and let cook until the cuttlefish is cooked.
Add the grated tomatoes to the pot and let the accumulated liquids reduce.
Add the potatoes and add the Aneto Fish Broth. Increase heat to high until boiling. Cover and let cook on low for 15 minutes.
While the stew cooks, smash the saffron with a pinch of salt in a mortar. Add the garlic cloves and 8 parsley leaves. Continue to smash until a paste forms.
Take a little broth from the stew and mix it with the paste. Add to the potatoes with cuttlefish, stir to combine and salt to taste. Let cook for 5 minutes more.
Let the stew rest a few minutes and serve with fresh chopped parsley. Enjoy!
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