Stewed Cuttlefish in Hot Tomato Sauce

Hi everyone! Today I cooked this delicious dish for dinner. Cuttlefish is highly consumed in Spain. There are different ways of cooking cuttlefish. The secret to get a soft result and keep the natural flavour of cuttlefish is that it has to be cooked  for just a few seconds over a high heat, or for a long time over a low heat. I usually serve this dish with rice, however steamed potatoes or chips are great too with this spicy homemade sauce.

Ingredients:

(Serves 4)

800g fresh cuttlefish
1 onion
2 cloves of garlic
250 ml Spanish white wine
200 ml passata (mashed) tomato
100 ml extra virgin olive oil
1 teaspoon of hot paprika
Salt to taste

Difficulty and cooking time:

Easy
40 minutes

Method:

Clean the cuttlefish, removing guts, internal shell and rinsing well under cold running water.Keep the tentacles because they are very tasty. Then cut the cuttlefish tube into stripes like these.

Finely chop the garlic and onion. Peel and dice the tomato.

Stir- fry the garlic and onion until golden brown.

Add the cuttlefish, salt to taste, stir well and cook for a couple of minutes over a medium heat.

Then add the diced tomato and cook for 2 minutes.

Pour the passata tomato into the pot and mix all the ingredients thoroughly.

Then add the white wine, reduce heat, cover with lid and cook for 20 minutes stirring from time to time.

When the cuttlefish is done add 1 teaspoon of hot paprika and stir well.

Cook for a couple of minutes and our dish is ready.

Serve hot with rice.

I hope you like it!
See you soon,

María