Meals and Courses

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 fennel bulb, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon smoked paprika
  • 1 tablespoon paprika
  • 2 tablespoons tomato purée
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 150 ml (¼ pint) red wine
  • 1 kg (2 lb) cuttlefish, cleaned and cut into strips
  • 400 g (13 oz) can butter beans, drained
  • 1 teaspoon caster sugar (optional)
  • 2 tablespoons finely chopped parsley

Heat the oil in a large saucepan. Add the onion and fennel and fry until the onion is soft but not coloured. Add the garlic, paprika and fry for a further minute. Add the tomato purée, tomatoes, wine and cuttlefish. Bring the stew to the boil, then reduce the heat, cover and simmer for 1 hour, or until the cuttlefish is tender. If the dish becomes a little dry, add some water or stock.

Add the butter beans and warm through. Taste and add the sugar if necessary. Finally, add the parsley and serve with warm crusty bread or Lemon and Parsley Mashed Potatoes (see below).

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