Recipe of Cuttlefish stew.

Ingredients

• 6 frozen cuttlefish
• 8 prawn prawns
• 3 potatoes
• 2 cloves garlic
• 2 bay leaves
• Olive oil
• 1/2 liter mussel broth
• A handful of mussels.

Directions

1. 1

   First we wash and cut the cuttlefish.

2. 2

   In a little oil, brown the prawns together with the garlic. Once done, peel them and set them aside.

3. 3

   Put the mussel broth in a saucepan over low heat and add the “shells” of the prawns to it.

4. 4

   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.

5. 5

   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.

6. 6

   When we see that almost everything is soft, we will add the mussels and finally the prawns when we let it rest.

7. 7

   This stew is better the next day because the sauce thickens when it rests. The potatoes will also have absorbed the remaining broth.

8. 8

   Well, nothing more! Enjoy it!