150g onions, peeled and roughly chopped
2 cloves of garlic, peeled and finely chopped
50g green peppers, roughly chopped
500g of cuttlefish, cleaned and cut into chunks
250g of ripe tomatoes, roughly chopped
750g potatoes, peeled and chopped into chunks
200ml white wine
freshly ground black pepper
1 teaspoon of sweet paprika
2 bay leaves
- Put the onions in a large saucepan with plenty of olive oil and fry gently. Once they start to soften, add the garlic and green pepper and fry for another few minutes.
- Then add the cuttlefish, tomatoes, salt, pepper, paprika and bay leaves, stir well and fry for 5 minutes.
- Add the potatoes and white wine, bring to the boil, cover, turn heat to minimum and simmer gently until the potatoes are tender. (About 20 to 30 minutes.)
Perhaps inevitably, as we become richer and our diets have become more protein-heavy the tendency is to up the meat content in such dishes, and I have to admit that my version has slightly less potato than the original recipe I was working from (in Pescados y Mariscos Gaditanos by Carlos Spinola and Manuel Fernández-Trujillo).