Sea and mountain cuttlefish stew with chorizo sausage and potatoes

This sea and mountain cuttlefish stew with chorizo sausage and potatoes is an explosion of flavor, a delicious combination that will make you want to dip bread.

It is also a very complete dish, with all the macronutrients, i.e. the protein from the cuttlefish, the carbohydrates from the potatoes and the vitamins and minerals from the vegetables.

It is low in fat, as it contains very little chorizo and the rest is extra virgin olive oil, which are heart-healthy fats.

I also leave you the VIDEORECEPT available by clicking here.

INGREDIENTS: (4 people):

• 1 cuttlefish large or 6 mini cuttlefish (600 gr.)
• 50 gr of chorizo spicy
• 250 ml fish stock
• 2 medium potatoes
• 1 spring onion or onion
• 1/2 green bell pepper
• 1 large ripe tomato or 4 tablespoons of tomato pulp
• 2 cloves garlic
• 1/2 teaspoon paprika
• 4 tablespoons of Aove
• 1 bay leaf
• Fresh parsley
• 1 teaspoon salt
• 1 teaspoon of brown or panela sugar
• Optional: 1 chili pepper

RECIPE ELABORATION STEP BY STEP:

1. Brunoise the onion, bell pepper, tomato and garlic.
2. Pour the oil in a pot. Over medium heat, without burning, we brown the garlic, and then the crumbled chorizo. If you like a slightly spicy touch, add half a chili pepper, or a whole one. Add the rest of the vegetables and poach for 5 minutes with half a teaspoon of salt.
3. Meanwhile we can clean the cuttlefish, gutted, and cut it into pieces of about 3×3 cm. Peel the two potatoes.
4. Turn up the heat and add the cuttlefish and sauté it together with the vegetables.
5. Lower the heat again and add half a teaspoon of paprika and half a teaspoon of sugar and stir. Now we cut the potatoes into small pieces and mix them with the rest, and stir so that everything is impregnated with color and flavor.
6. Cover with the fish broth (you could also use water), half a teaspoon of salt, and the bay leaf and cook over medium heat for 18 minutes.
7. Taste, add salt if necessary and serve with fresh chopped parsley on top.

This sea and mountain cuttlefish stew with chorizo and potatoes, As I said, better accompanied with a good bread! I hope you enjoy them.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum