Mediterranean Cuttlefish Stew

 Mediterranean Cuttlefish Stew

Ingredients:

• 150g of cuttlefish, cleaned and sliced

• 1 tablespoon of olive oil

• 1 small onion, diced

• 2 cloves of garlic, minced

• 1 bell pepper, diced

• 200g of diced tomatoes, canned

• 100ml of white wine

• 1 teaspoon of smoked paprika

• Salt to taste

• Black pepper to taste

• Fresh parsley for garnish

Kitchen Tools Needed:

• Large pot

• Wooden spoon

• Cutting board

• Knife

Instructions:

• Heat the olive oil in a large pot over medium heat.

• Add the diced onion and garlic, sautéing until they become translucent.

• Stir in the diced bell pepper and cook for another 3 minutes until softened.

• Add the sliced cuttlefish to the pot, stirring gently for about 2 minutes.

• Pour in the white wine, allowing it to reduce for a couple of minutes.

• Add the canned tomatoes and smoked paprika, stirring to combine everything well.

• Season the stew with salt and black pepper to taste, and let it simmer for about 10 minutes, stirring occasionally.

• Once the cuttlefish is tender and the flavors have melded together, remove from heat and garnish with fresh parsley before serving.

Macros:

• Total Calories: 260kcal

• Carbs: 15g

• Proteins: 25g

• Fats: 10g