Cuttlefish in a Pot Recipe
Cuttlefish in a pot combines tender cuttlefish simmered in a rich, savory broth. This stew melds the briny flavor of the sea with comforting, earthy notes and a touch of white wine, creating a warm and satisfying dish.
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Ingredients
- 1.65 lb cuttlefish
- 2 tbsp olive oil
- 2 onions
- 1 tspn paprika
- 1 bay leaf
- 1.4 oz pine nuts
- 7 oz white wine 1 small glass or 200 ml
- salt
- pepper
- 3 tomatoes
Instructions
- Clean and dice the cuttlefish in bite-sized portions (you can also use small squid).
- Peel and cut the onion into lean (julienne) strips.
- Peel, deseed and chop the tomatoes finely.
- Fry the onion in a pot with two tablespoons of olive oil.
- Add the cuttlefish, stir, and sauté for a few minutes.
- Add the tomatoes, paprika, bay leaf, and sauté over medium heat.
- Add the crushed pine nuts, wine, salt, and pepper, and stir slowly and steadily to mix all the ingredients.
- Cook over low heat until you see the sauce thicken a bit. Serve hot.
Nutrition
Calories: 269kcalCarbohydrates: 12gProtein: 33gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 210mgSodium: 770mgPotassium: 1047mgFiber: 3gSugar: 5gVitamin A: 1614IUVitamin C: 27mgCalcium: 198mgIron: 12mg
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