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

Heat 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 into a bowl and serve with crusty bread.