Vida Recetas Editorial
Cuttlefish with garlic and potatoes is a traditional Spanish dish that combines the mild, slightly sweet flavor of cuttlefish with a garlic and parsley sauce, accompanied by potatoes browned to perfection. It is an easy and quick recipe to prepare, ideal for a complete lunch or dinner. Originating from Mediterranean cuisine, this stew stands out for its simplicity and for enhancing the natural flavors of the ingredients. The potatoes provide a crispy texture that contrasts with the tenderness of the cuttlefish, while the lemon and garlic sauce adds a fresh and aromatic touch. This recipe is perfect for those looking for a comforting seafood dish without complications. It also allows variations: you can add a splash of white wine or chili pepper to give it a spicy kick. In short, a versatile option that the whole family will enjoy.
Cook
20 min
Servings
2
Peel the potatoes, cut them into pieces, boil them in hot water with a little salt. Peel the garlic and parsley in the mortar and mash. Add the lemon juice
Pour in the oil, mix well, set aside. In a frying pan we put a little bit of oil
Add the cuttlefish, let it brown well, cover it with the sauce, lower the heat and cook for 5 minutes, moving the pan from time to time. We brown the well-dried potatoes in another pan with oil
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 20 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
