Stir-fried cuttlefish with chorizo and potatoes

This is another Rick Stein recipe. Fresh chorizo is one of those ingredients which is very strongly associated with Spanish cooking in the UK, but which is not actually that widely used in Spain itself. I'd be curious to know by what process this happened. When I went shopping for this, I wasn't really in the mood for cleaning and preparing squid and anyway the squid in the market was quite expensive, so I went for cuttlefish instead (which comes ready cleaned and is much cheaper). Cuttlefish never seems to be eaten in the UK, although we do feed its 'bones' to budgerigars. I was a little worried that I would be in rubber band territory with my cuttlefish substitution, as it is sometimes a little tougher than squid, but I wasn't. It was very tender and tasty, and I allowed myself a smug "domestic scientist" moment.



Ingredients
500g prepared cuttlefish, cut into strips (or squid, cleaned and cut into rings)
plenty of good olive oil
1 fresh red pepper, seeded and cut into chunks
2 cloves of garlic
1 red chilli
750g new potatoes
1 fresh tomato, chopped into chunks
salt and pepper

Method

1. Steam or boil the potatoes whole, in their skins. Once they have cooled a little, peel and slice them.
2. Heat the oil in a large pan, add the cuttlefish and fry for a couple of minutes.
3. Remove the cuttlefish to a bowl, add the red pepper, garlic, chilli and chorizo to the frying pan and fry for a couple more minutes.
4. Add the tomato to the pan, and cook for another minute or so.
5. Return the cuttlefish to the pan, and cook for another minute.
6. Add the peeled, sliced potatoes and cook until heated through, season with salt and pepper, and serve.