Roman-style cuttlefish stew with potatoes

Ingredients

For 1 serving

• Cuttlefish220 g
• Potatoes200 g
• Tomato passata120 g
• Onion40 g
• Garlic1 clove
• Extra virgin olive oil12 g
• White wine40 ml
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish, sulphites,

Method

1. Clean the cuttlefish: separate the head from the body, remove the bone, innards, skin, eyes and beak; rinse and cut into strips about 1 cm wide. Peel the potatoes and cut into roughly 2 cm cubes.
2. Peel and chop the onion and garlic. In a saucepan heat the oil over medium heat and fry them for 4–5 minutes, until the onion is translucent.
3. Add the cuttlefish and cook for 5 minutes over medium-high heat, until it turns white and its liquid evaporates.
4. Pour in the white wine and let it bubble for 1–2 minutes, until you can no longer smell the alcohol.
5. Add the passata, potatoes, a glass of water and a pinch of salt; cover and cook over low heat for 30 minutes, stirring now and then, until the cuttlefish and potatoes are tender and the sauce is thick.
6. Adjust the salt and pepper and finish with chopped parsley.