This simple, tender and comforting cuttlefish stew with potatoes recipe is a meal cooked in a delicious tomato sauce full of flavors!
If you like comforting, tasty and colorful recipes, this cuttlefish stew with potatoes recipe is perfect for you! Tender and juicy cuttlefish cut into pieces cooked with potatoes in a delicious tomato sauce full of delicious seasonings.
It's a simple meal that you can serve at any time of year, especially on those cold winter days when stews make all the difference!
It's a very versatile recipe! You can add pieces of carrot, thyme or rosemary to give a little more flavor and color and make the recipe even healthier!
Here you'll find all the ingredients needed to make this recipe:
Cuttlefish - Tender and juicy cuttlefish cut into pieces.
Potatoes - Potatoes cut into cubes.
Tomato - Peeled tomato cut into small chunks. Adds flavor and color to the recipe.
Onion - Chopped onion. Adds a lot of flavor to the sauce, cuttlefish and potatoes.
White wine, olive oil, garlic, pepper and salt - To season the cuttlefish and potatoes.
Coriander - Chopped coriander. Adds color and a very pleasant flavor to the recipe.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CUTTLEFISH STEW WITH POTATOES
Step 1: Wash the cuttlefish and cut into pieces.
Step 2: In a large saucepan, add the peeled tomatoes cut into small chunks, a chopped onion, potatoes cut into cubes and the cuttlefish. Season with peeled garlic, white wine, salt, pepper and olive oil.
Step 3: Stir, cover the pan and cook over low heat for about 1 hour, stirring occasionally.
Step 4: Sprinkle with chopped coriander and turn off the heat.
Step 5: Let rest for 2 to 3 minutes and serve.
RECIPE TIPS
1. If you have leftovers or want to save the recipe for another time, store the cuttlefish and potatoes in the fridge in a properly airtight container (to prevent the growth of microorganisms).
2. To make the cuttlefish tender and juicier, we recommend cooking the stew over low heat.
3. To give the recipe a more personal touch, you can add pieces of carrot, thyme, rosemary or another type of ingredient that suits your taste.
In a large saucepan, add the peeled tomatoes cut into small chunks, chopped onion, potatoes cut into cubes and the cuttlefish. Season with peeled garlic, white wine, salt, pepper and olive oil.
Stir, cover the pan and cook over low heat for about 1 hour, stirring occasionally.
Sprinkle with chopped coriander and turn off the heat.
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