Cuttlefish and Potato Stew from Menorca | GUISO DE SEPIA CON PATATAS
Course: MainServings
2
peopleCooking time
20
minutesDive into the flavors of Menorca with this authentic Cuttlefish and Potato Stew recipe. Perfect for seafood lovers, this hearty stew combines tender cuttlefish chunks with soft potatoes simmered in a savory tomato and white wine sauce, seasoned with a hint of pimentón. Serve this warming dish for a comforting dinner for two.
Ingredients
- Cuttlefish and Potato Stew
1 cuttlefish
2 potatoes
1/2 onion
1/2 green pepper
2 tomatoes
1 bay leaf
salt and pepper to taste
olive oil
1 teaspoon pimentón pepper powder (or sweet paprika)
1/2 glass white wine
2-3 cloves of garlic
fish stock (as needed)
Directions
- Cuttlefish and Potato Stew
- Chop the cuttlefish into large chunks and add into a pot with a generous amount of olive oil. Season with salt and fry until lightly golden. Remove from the pot.
- Dice up the onion and green pepper and add to the now flavourful oil. Fry until soft. Add in the garlic, roughly chopped, and stir.
- Using a cheese grater, grate the tomatoes and add the pulp. Reduce down until concentrated and jammy.
- Add the pimentón pepper powder and a couple minutes later add the white wine. Reduce down to almost dry.
- Chop the potatoes into chunks.
- Add the potatoes and cuttlefish into the vegetable base. Add fish stock to barely cover. Cover with a lid and cook until the potatoes are done (approximately 20 minutes).
