Recipe of Cuttlefish stew.
One day of special guests I will give them an adequate and pleasant lunch on the palate, I will tell you how to prepare a delicious Cuttlefish Stew.
You can add peas, parsley sprigs and a glass of white wine, the perfect trio to taste.
Servings
4
Preparation
min
Cooking
60 min
Calories
kcal
How to Make Cuttlefish stew.
Instructions
- First we wash and cut the cuttlefish.
- In a little oil, brown the prawns together with the garlic. Once done, peel them and set them aside.
- Put the mussel broth in a saucepan over low heat and add the “shells” of the prawns to it.
- At the same time, in a saucepan, the cuttlefish with another dressing of oil so that they can be cooked a little and release the broth.
- Wash and cut the potatoes in the “Roto style” so that during cooking they fall apart a little and the sauce thickens. We add the strained broth with the bay leaf, and there we let it cook for half an hour over medium heat.
- When we see that almost everything is soft, we will add the mussels and finally the prawns when we let it rest.
- This stew is better the next day because the sauce thickens when it rests. The potatoes will also have absorbed the remaining broth.
- Well, nothing more! Enjoy it!
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