Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
Estimated cost per serve is 14.3 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 onion, finely chopped
- 1 fennel bulb, finely chopped
- 2 cloves garlic, crushed
- 1tablespoons smoked paprika
- 1tablespoons paprika
- 2tablespoons tomato puree
- 800grams cans chopped tomatoes
- 2/3 cup red wine
- 1kilograms cuttlefish, cleaned and cut into strips
- 400grams can butter beans, drained
- 1teaspoons caster sugar
- 2tablespoons parsley, finely chopped
Method
Step 1 of 2
Heat the oil in a large saucepan. Add the onion and fennel and fry until the onion is soft but not coloured. Add the garlic, paprika and fry for a further minute. Add the tomato purée, tomatoes, wine and cuttlefish. Bring the stew to the boil, then reduce the heat, cover and simmer for 1 hour, or until the cuttlefish is tender. If the dish becomes a little dry, add some water or stock.
Step 2 of 2
Add the butter beans and warm through. Taste and add the sugar if necessary. Finally, add the parsley and serve with warm crusty bread or lemon and Parsley Mashed Potatoes.
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