Cuttlefish with Chorizo & Potatoes
This Spanish-style dish, with a lovely smoky note from the smoked paprika, makes a great entrée, main course or tapas dish.
Serves 4 as an entrée
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.
Chorizo is a Spanish sausage made with pork and paprika, available cured or raw, use either for this recipe.
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