Potato and squid stew in cocotte

At this time of year and after days of binge eating, I always need a comforting stew that is not too heavy, and this stew of potatoes with cuttlefish or squid is very popular at home, and the best thing is that it is easy to make.

This dish is very typical in the areas of Cadiz, Huelva and Seville. It is a typical fisherman's dish and is now a classic in many homes, so it needs little introduction.

I just want to make one clarification, and that is that it is generally made with cuttlefish, but if it is difficult to find, you can use a good squid or cuttlefish: ask your fishmonger to cut it up and clean it for you and that's it, you will see that it is just as delicious.

Le Creuset Evolution Round Cocotte , Pallarès stainless steel table knife and acacia wood cutting board with T&G handle

Ingredients

• 1 medium cuttlefish/squid of 900 gr more/less (cleaned and chopped)
• 5 medium potatoes
• 1 medium onion
• 1 green pepper
• 3 cloves of garlic
• 1 medium tomato, grated
• 1 glass of white wine or chamomile
• 1/2 teaspoon sweet paprika
• Water or fish broth
• Oil and salt

Preparation

1. Buy a good cuttlefish (or squid in this case) at the fishmonger's and ask them to cut it into pieces. If you take advantage and buy some more fish to use the head and bones for a good broth, it will be useful for the recipe.
2. In a frying pan , add olive oil, onion and pepper, all very finely chopped. Fry everything over low heat until it is well cooked, do not rush.
3. When everything is well cooked, add the sliced ​​garlic and a grated tomato. Stir for about ten minutes to mix everything together.
4. Keep the heat low, you know that in the kitchen everything is about time and love.
5. Now add the cuttlefish or squid, add salt and mix everything well.
6. Add a glass of white wine or chamomile, and wait for it to reduce.
7. Now is the time to add the potatoes, previously cut into slices (this will release starch and thicken the mixture).
8. To continue cooking, add the broth from the head and the fish bones. If you don't have fish broth, add water.
9. Add the teaspoon of paprika and stir everything together - do it carefully, gently so as not to break up the potatoes too much.
10. Continue cooking until you see that the cuttlefish or squid is tender, that is about 15-20 minutes, and ready to serve.

Le Creuset Evolution Round Cocotte and Revol Porcelain Round Plates

Grades:

1. Like all stews, it is much better to eat it the next day since the flavors concentrate and amalgamate and it is more tasty.
2. Remember that when you bring potatoes, they should not be frozen.