Ingredients (4 people)
1 cuttlefish of one and a half
4 pieces of garlic
1 red pepper
1 laurel leaf
Clean the cuttlefish well and
cut into finger sized pieces. Chop the onions, the garlic, cut
the pepper, the parsley and tomatoes. Fry the onions, the garlic,
the pepper, the parsley, the tomatoes and the laurel leaf in a
saucepan with hot oil. Leave to cook until you have a homogenous
sauce. Stir with a spatula occasionally. Add the cubes of cuttlefish
season and add the stock little by little. Peel and clean the
potatoes. Cut in cubes and season.
20 minutes before the cooking is finished add the potatoes and
leave to cook. Serve hot in the same casserole.