📝 About This Recipe
Transport yourself to the sun-drenched coast of Andalusia with this soul-warming maritime classic. This traditional stew features tender ribbons of cuttlefish simmered in a rich, saffron-infused broth that thickens naturally from the starches of hand-cracked potatoes. It is a masterclass in Mediterranean 'slow food,' where simple ingredients transform into a deeply savory, aromatic masterpiece that celebrates the bounty of the sea.
🥗 Ingredients
The Seafood
- 800 grams Cuttlefish (cleaned and cut into 1-inch bite-sized pieces)
The Sofrito Base
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 medium Ripe Tomato (grated, skins discarded)
Vegetables and Aromatics
- 800 grams Kennebec or Yukon Gold Potatoes (peeled and 'cracked' into chunks)
- 150 ml Dry White Wine (such as Manzanilla Sherry or Albarino)
- 800 ml Fish Stock (high quality, low sodium)
- 1 teaspoon Sweet Spanish Paprika (Pimentón) (Dulce variety)
- 1 pinch Saffron Threads (toasted and crushed)
- 1 piece Bay Leaf (dried)
Seasoning and Garnish
- to taste Sea Salt
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 cup Frozen Peas (optional, for a pop of color)
👨🍳 Instructions
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1
Prepare the cuttlefish by patting it dry with paper towels; this ensures it sears rather than steams. Cut the body into 1-inch squares and keep the tentacles whole or halved if large.
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2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cuttlefish pieces and sauté for 4-5 minutes until they release their liquid and begin to firm up. Remove the cuttlefish and set aside, keeping the juices in the pot.
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3
Lower the heat to medium and add the remaining 2 tablespoons of olive oil. Add the diced onion and green pepper, sautéing for 8-10 minutes until soft and translucent.
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4
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
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5
Add the grated tomato and cook for another 5-7 minutes, stirring occasionally, until the water has evaporated and the mixture has darkened into a thick jam-like consistency (the 'sofrito').
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6
Stir in the sweet paprika and toasted saffron. Cook for only 30 seconds to wake up the oils in the spices without scorching them.
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7
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the alcohol scent dissipates.
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8
Add the potatoes using the 'cracking' technique: start a cut with your knife and then twist to snap the piece off. This creates rough edges that release starch to thicken the sauce.
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9
Return the cuttlefish and its juices to the pot. Pour in the fish stock until the potatoes are just covered. Add the bay leaf.
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10
Bring the stew to a boil, then immediately reduce the heat to low. Cover and simmer gently for 30-35 minutes, or until the potatoes are fork-tender and the cuttlefish is buttery soft.
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11
If using peas, stir them in during the last 5 minutes of cooking. Taste the broth and season with sea salt as needed.
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12
Remove from heat and let the stew rest for 5 minutes. This allows the flavors to settle and the sauce to reach its final silky consistency.
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13
Discard the bay leaf, garnish generously with fresh parsley, and serve warm in shallow bowls.
💡 Chef's Tips
Always 'crack' your potatoes instead of slicing them; the jagged edges are the secret to a naturally thick, velvety broth. If you can't find cuttlefish, large squid (calamari) is an excellent substitute, though it may require 10 minutes less simmering time. For the best flavor, toast your saffron threads in a dry pan for 30 seconds before crushing them into the stew. Don't rush the sofrito; the longer you cook the onion and tomato base, the deeper and more complex the final stew will be. This dish tastes even better the next day as the potatoes continue to absorb the seafood essence.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or a traditional Spanish baguette to mop up the saffron broth. Pair with a chilled glass of Manzanilla Sherry or a crisp, acidic white wine like Albariño or Txakoli. A side of simple garlicky aioli dolloped on top of the stew adds a creamy, pungent richness. Accompany with a simple green salad dressed in lemon and olive oil to cut through the heartiness of the stew. Finish the meal with a light almond cake or fresh orange slices sprinkled with cinnamon.