2 tablespoons extra virgin olive oil
1 red capsicum, finely sliced
50g chorizo, finely sliced (see notes)
300g cooked new potatoes, sliced
Salt flakes and freshly ground black pepper, to taste
¼ teaspoon smoked paprika
1 clove garlic, finely chopped
300g Cuttlefish, cleaned and finely sliced
3 canned tomato, chopped
½ cup chopped flat-leaf parsley
2 lemons, cut into wedges
Crusty bread, to serve

Heat half the oil in a frying pan over a medium heat. Add capsicum and cook for about 3 minutes, until starting to soften. Increase heat, add chorizo and fry until beginning to crisp. Stir in garlic, potatoes, salt, pepper and paprika and cook for a further minute. Add Cuttlefish, tomato and parsley and cook until the Cuttlefish just turns opaque.

Spoon onto a platter and serve with lemon wedges and crusty bread.