RECIPE: CUTTLEFISH AND CHORIZO STEW

Serves 4

INGREDIENTS:

• 1 large cuttlefish
• 200g chorizo
• 1 red pepper cut into 2 cm, dice
• 1 onion chopped
• 2 tsps tomato puree
• 3 plum tomatoes
• 2 cloves of garlic, chopped
• 2 tins of tomatoes, skinned, deseeded and diced
• 150ml white wine
• 250ml fish stock (optional)
• Olive oil
• Salt and pepper

METHOD:

1. Cut the cuttlefish tentacles just below the eyes and remove the mouth from the middle of the tentacles.
2. Remove all the guts from inside the hood and remove the bone.
3. Peel skin from outside the hood
4. Cur the hood in half length ways, then into strips and cut tentacles in half.
5. Sweat off the onions, garlic and chorizo in olive oil until soft, then add cuttlefish. Cook for 8 minutes, add white wine and cook for a further 5 minutes
6. Add diced peppers and tomato puree
7. Place the tinned tomatoes in a liquidiser and blitz then pass through a strainer to get rid of the pips.
8. Add the strained tomato juice and cook at a simmer for another 8 minutes, then add diced plum tomato and season
9. If the sauce is a little thick, add some fish stock
10. Simmer gently for 10-15 minutes until the currlefish is tender, then serve.

By Seafish