Potatoes with cuttlefish

Practicooking. The flavor of being together

Preparation: 45min

Servings: 4

Difficulty: Medium

Age: Age 10+

If you are a casserole lover, you are sure to enjoy this recipe from Grandma Carmen. Daniel del Toro and his daughter Claudia teach us how to prepare a typical dish from Huelva: papas con chocos – potatoes with cuttlefish. Traditional cuisine given a modern twist by this pair of chefs.

¿Eres alérgico a los sulfitos?
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Ingredients and preparation

  • 1 large whole Huelva cuttlefish
  • 3 large potatoes
  • 2 small onions
  • Bay leaf
  • 1 glass white wine
  • Extra virgin olive oil
  • Salt
  • Turmeric
  • Cumin
  • Pepper
  1. It is very important to clean the cuttlefish well and put the liver to one side.
  2. Brown the chopped onion and when it is ready, add the bay leaf, the pepper and the chopped cuttlefish.
  3. Add a little white wine and let it reduce.
  4. Peel the potatoes and crush them into the cuttlefish stew, then add a little turmeric and cumin.
  5. Cover with water and leave it to simmer for about 15 minutes until the potato is tender.

Finishing and presentation

  1. Serve in a deep dish and enjoy!