Ingredients

  • A big cuttlefish
  • 1 onion
  • 100 g fennel
  • 500 g potatoes
  • 2 ripe tomatoes
  • 2 garlic cloves
  • fresh parsley
  • wisps of saffron
  • 4 spoons of olive oil
  • Salt
Cuttlefish stew with potatoes and saffron

DIRECTIONS STEP BY STEP

  • 1 - Cuttlefish stew with potatoes and saffron

    01.

    Peel the onion and potatoes. Chop the onion and the fennel. Let it simmer in a casserole at medium heat with 4 teaspoons of olive oil.

  • 2 - Cuttlefish stew with potatoes and saffron

    02.

    When it is being cooked, add the cuttlefish cubed. Sauté and let it cook until the cuttlefish is cooked.

  • 3 - Cuttlefish stew with potatoes and saffron

    03.

    Grate the tomatoes and add to the casserole let it reduce all the liquids generated.

  • 4 - Cuttlefish stew with potatoes and saffron

    04.

    Add the potatoes and add the Aneto fish broth. Turn up to maximum temperature until it starts to boil. Cover it and let it cook gently 15 minutes.

  • 5 - Cuttlefish stew with potatoes and saffron

    05.

    While in a mortar with a little bit of salt, smash the saffron. Add the garlic cloves peeled and 8 parsley leaves. Smash again until we convert it into dough.

  • 6 - Cuttlefish stew with potatoes and saffron

    06.

    Recover a little of broth from the stew and mix it and add to the potatoes with cuttlefish, stir it up and salt to taste. Let it cook 5 minutes more.

  • 7 - Cuttlefish stew with potatoes and saffron

    07.

    Let the stew resting a few minutes and serve it with fresh parsley chopped. Enjoy it!

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