2 cloves of garlic
1/2 green pepper
1 large tomato
500g cuttlefish (substitute with squid if not available)
2 bay leaves
1/2 teaspoon of saffron
1 teaspoon of mild paprika
1 teaspoon of salt
1 glass of white wine
- Peel and chop the onion and garlic. In a pressure cooker, fry it gently in plenty of olive oil.
- Roughly chop the pepper and tomato. Peel the carrots and cut them into slices. Cut the cuttlefish into chunks. Peel and cut the potato into chunks.
- In a small bowl or a pestal and mortar, crush the saffron well and mix with a little hot water.
- Once the onion is cooked, add all the other ingredients to the pot, stir thoroughly, put the lid on the pressure cooker and bring to the boil.
- Cook at 2 rings for 10 minutes.
As I was making this I was chatting to a Spanish friend, Pilar. When she saw me chopping the potatoes on a board with my razor-sharp German knife she told me she had been given a tip by a gaditana that the best way to cut the potatoes was actually to hold them in your hands, use a blunt knife, and break off the pieces as you go. That way your potatoes have rough edges, releasing lots of starch into the stew and helping to give it a good thick texture.