Cuttlefish and Potato Stew
Posted by Jim
Dried Oregano, Garlic Cloves, Onion, Cuttlefish, Potatoes, Olive Oil, Red Bell Pepper, Tomatoes, Broth, Salt And Pepper, Smoked Paprika
Made with Stainless Steel Sawtooth, this Brush Easily Removes Scales from Fish
Cuttlefish and Potato Stew Recipe
This hearty and flavorful stew features tender cuttlefish, diced potatoes, and an aromatic medley of vegetables and spices. It's the ideal meal to keep you warm on a cold day.
Ingredients
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 onion, chopped
- cuttlefish weighing 1 pound
- 2 large potatoes, diced
- 2 tbsp olive oil
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 2 cups broth (chicken or vegetable)
- Season with salt and pepper to taste
- 1 teaspoon smoked paprika
Time Needed
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Cook until the onions are translucent.
- Cook for another minute after adding the garlic.
- Cook for 5 minutes after adding the potatoes and bell pepper.
- Cuttlefish, tomatoes, broth, paprika, oregano, salt, and pepper are all good additions.
- Stir thoroughly.
- Bring the stew to a boil, then reduce to a medium-low heat and continue to cook for 30 minutes, or until the potatoes are tender and the cuttlefish is cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished if desired with fresh herbs.
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