Here is another dish best enjoyed in the warmer confines of a bar or restaurant in Andalucia. Sometimes served to me in a tapas bar, it also lends itself to being presented as a main dish.
I love cuttlefish. They belong to the same family as octopus or squid – the latter of which could be used just as well in this recipe should you not be able to find cuttlefish.
In Spain it is often used in rice dishes or stews. Here it is served simply with wonderful Spanish potatoes, peppers and onion
When the oil is hot, add the onion and a pinch of salt. Cook the onion for about 10 minutes, stirring occasionally, until it begins to turn golden.
Add the garlic, bay leaves and red pepper.
After a further 10-15 minutes or when the onion and pepper mixture is caramelised and sweet, lightly salt the potatoes
and add too the pan, along with the cuttlefish and white wine.
Simmer for 20-30 minutes until tender, adding water when the sauce becomes too thick. Check for seasoning and sprinkle with parsley just before serving.
*photo courtesy of Bodulka via Flickr http://tiny.cc/ibc0t