Potato stew with cuttlefish and prawns

Potato stew with cuttlefish and prawns

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East potato stew with cuttlefish and prawns It is perfect for all of us who like spooning. Few things taste as good as a good warm spoon dish prepared with love and at the chup chup.

Like all traditional stews. You will have to spend a little time in the kitchen, but in return you will get a delicious dish. Don’t be in a hurry to make the sauce. Make sure everything is well poached so that the flavors intensify. Also make sure the potatoes are soft but your point. We don’t want them hard, but you don’t want them pureed either.

There are countless seafood stew recipes of this type, but if you want to know how to prepare the one in the photo, come with me. We’ll see how to make stewed potatoes with cuttlefish and prawns.

Ingredients to make potato stew with cuttlefish and prawns. Quantities for 4 servings

  • 700g potatoes
  • 400 g of cuttlefish
  • 400 g king prawns or prawns (heavy whole)
  • 1 onion
  • 1 Italian green pepper
  • 3 ripe tomatoes
  • 2 cloves of garlic
  • 70g peas (I used frozen)
  • 1/2 l of fish broth
  • 1/2 glass of white wine
  • 2 bay leaves
  • sweet paprika
  • extra virgin olive oil
  • Salt

How to make potato stew with cuttlefish and prawns

Prepare the sauce

  1. We start the recipe by preparing all the vegetables for the sauce. Cut the onion and green pepper into brunoisethat is, that small cubes. Mince the two cloves of garlic also very fine.
  2. Secondly, peel the tomatoes, remove the seeds and cut them in small pieces. If you find it more comfortable you can grate them. To easily remove the skin from tomatoes you can scald them previously or use a special peeler for tomatoes.
  3. When you have everything ready, we can start with the sauce. To do this, pour a good stream of oil into a wide saucepan. when it’s warm fry the onion and garlic for 10 minutes or so over medium heat. Take advantage of this step to add bay leaves and let them release their aroma. Don’t forget either sprinkle a little salt to help the onion sweat.
  4. Next add the green pepper and cook everything until you see that the vegetables are very soft.
  5. Add sweet paprika and tomato chopped or grated.
  6. When you see that the tomato liquid has been consumed, pour the white wine and turn up the heat a bit. Wait 2-3 minutes for the alcohol to evaporate.
  7. Saute the onion, green pepper and bay leaf
  8. Incorporate sweet paprika, tomato and white wine

Continue preparing the stew

  1. When you have the sauce ready add the cuttlefish, which will be well cleaned and cut into pieces of approximately 2 cm. Give it a few spins so that it is impregnated with all the flavors.
  2. Next add the fish broth and let everything cook over low heat for 15 minutes or so.
  3. While the cuttlefish is cooking, wash and peel the potatoes. Cut them into medium pieces by snapping them. That is, halfway through each cut, pull the knife out so that the piece breaks. In this way the potato will release more starch and the sauce will be thicker.
  4. Add the potatoes to the stew, cover the pan and let everything cook until the potatoes are tender. Depending on the variety of potato you use, it will take approximately 25 or 30 minutes.
  5. Half cooked potatoes add the peas and, when you see that the stew is practically ready, add the prawns peeled. The prawns will only need 2 or 3 minutes to cook, so don’t add them earlier or they will be dry.
  6. Finally, add the chopped parsley and rectify the salt point. For the broth to thicken a little give the pan a few shakes to thicken. When the potato stew with cuttlefish is to your liking, serve it very hot.
  7. Add the cuttlefish and cook for a few minute
  8. Add the fish broth to the cuttlefish stew
  9. Add the mashed potatoes
  10. Add the peas
  11. Finally add the chopped parsley and correct the salt point

Tips for making these stewed potatoes with cuttlefish and prawns

  • If once you have finished the dish you want the broth to be thicker, you can mash 2 or 3 pieces of potato and throw them into the stew. In case you would like a slightly lighter broth, you will only have to add a little extra liquid (broth or water, failing that).
  • Customize this potato stew with cuttlefish to your liking. Instead of cuttlefish you can use squid and, instead of prawns, prawns or prawns.
  • All stews and spoon dishes are better from one day to the next. The rest makes the flavors enhance each other. So don’t worry if you have some food left over because it will be richer later.
  • when carrying potato this potato stew with cuttlefish cannot be frozen. You already know that the texture of the potato becomes floury after thawing.

 

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