Potatoes with cuttlefish. Today I bring you a recipe that is eaten much in my homeland, potatoes with cuttlefish, although I am sure that equal or very similar dishes eaten throughout Andalusia.
This recipe is for four people, so many have asked me to adapt recipes for four people and try to do so now. I've also changed the way to indicate the quantities of ingredients so that everyone can follow the recipe more easily.
By the way, speaking of ingredients, the choco is nothing more than the squid or cuttlefish, although I am sure that other sides will be known to the choco in other ways, that Yes, we must not confuse choco with Squid that are very different. The kitchen!

Ingredients to make potatoes with cuttlefish (for 4 people):
Choco: 1 large or 2 medium-sized (about 600-700 grams in total) potatoes: 4 medium-sized (about 750 grams in total) onion: 1 medium (200-250 g) green pepper Italian (the long rather than the fat from roasting): medium-1 (60 grams) garlic: 2 or 3 medium sized teeth teeth grandesTomate: 1 large or 2 medium-sized (about 350 grams in total) peas: 5 tablespoons filled (1 Tin 100 grams) Laurel: 1 leaf of laurel white secoVino: half a glass (125 ml) olive oil: 5 tablespoons (about 50 ml total) water: 2 glasses (pint in total)(50o_ml_en_total) coarse salt: 1 teaspoon food rasaColorante (optional): the tip of a knife
Recipe to make potatoes with cuttlefish (for four people):
We are going to prepare vegetables. Peel the
onions and chop very fine. Wash the
peppers and cut into small pieces. Peel the tomatoes, remove seeds and chop very fine. Peel the garlic cloves and chop them.
Cuts clean sliced cuttlefish as a finger length and thickness (or smaller) If you like as well. Book in the refrigerator.
In a pot put oil to medium-high heat. Add the
onion, pepper and garlic you've prepared. It also adds
salt and bay leaf. It leaves to fire until the vegetable is good soft.When ready the sofrito
adds the tomato. Leaves a little stronger fire during 1 minute.Then add chopped
cuttlefish into pieces and stir for a couple of minutes. Then add the white wine and stir for 1 minute while the wine is reduced.
Added water (at room temperature) and left to fire medium for
15 minutes. If you want to give more color takes to add the
colouring.While
we prepare the potatoes. Peel them, wash them and cut them into pieces. To cut them will do the following, take the potato, gets the knife and begins to cut a piece, but before cutting the piece completely turn the knife towards us getting to break potato and more irregularly. Repeat until you have all the potatoes cut into pieces.The 15 minutes after
you add the potatoes and leave the fire until tender well (between 15 and 30 minutes depending on the type of potato and the size of the pieces) If you use
fresh or frozen peas add them as well as the potatoes. If you use
canned peas (which are already cooked) add them when potatoes they are about 10 minutes to be soft.When the potatoes are tender
test the broth of salt and if it is necessary to add a bit of salt (which dissolves quickly and is better to adjust the flavor). And ready,
out of the kitchen and eat!To eat:
To make the broth well chubby (thick) is important to the Court which is given to the potatoes that loose starch and fat broth. Why we do the wrist spin to break potato instead of cutting it directly. In this way of cutting the potatoes I my name is "click" or "snap" the potatoes but I would like to know how you call them you.
To my I love that the stock is very thick, if also you want, when you see it looks bit of potatoes to be soft climbs the fire so that the stock be reduced fairly and is either rich.
This recipe can be done without the natural tomato or replace it by four tablespoons of tomato sauce by adding immediately after adding the water. You can also add the two things, because the tomato sauce gives you a taste of this dish plus and get some potatoes with cuttlefish with a more creamy broth.
One more thing, unlike when we make some stew that I recommend cooking twice and freeze half in this case I do not recommend because in potato-based dishes, such as these potatoes with cuttlefish, freeze very negatively affects the potatoes leaving these rather stale or "zapateras".
I hope that you like the recipe and enjoy at the table with this dish. Soon we will have more recipes. A greeting from chefs and cooks.