Cuttlefish with Potatoes

Name: Cuttlefish with Potatoes (Chocos con papas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 large Spanish onion, roughly chopped; 3 garlic cloves, thinly sliced; 4 small cuttlefish or medium squid (no larger than hand size); 4 tablespoons olive oil; 4 small cuttlefish or medium squid (no larger than hand size); sea salt and black pepper; sea salt and black pepper; 1 small bunch fresh flat-leaf parsley, roughly chopped; 150 ml white wine or fino sherry; 150 ml white wine or fino sherry; 4 medium potatoes, peeled, cut in half and sliced about 1 cm thick; 2 red peppers, seeded and roughly chopped; 3 bay leaves, preferably fresh; 3 bay leaves, preferably fresh

Chocos con papas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

For this recipe you can use any size of cuttlefish or squid, for it is braised for as long as is necessary until it becomes tender. This is sometimes given as a tapa in Andalucía with a delicious glass of cold fino.

Ingredients

4 small cuttlefish or medium squid (no larger than hand size)
4 tablespoons olive oil
1

Europe
Spain
Fish course
Pescatarian
Mediterranean
Spicy
Gluten-free

Method

To clean the cuttlefish or squid, refer to, then cut into strips about 7cm long and 3cm thick. In a large heavy saucepan, heat the oil over a medium flame. When the oil is hot, add the onion and a pinch of salt. Cook the onion, stirring occasionally, until it begins to turn golden, about 10 minutes, then add the garlic, bay and red pepper. After another 10–15