Cuttlefish stew

Cuttlefish 1kg | seafood stock eq | onion 1kg | red pepper 500g | salt eq | pepper eq | tomato 500g | paprika 3g | olive oil eq | garlic 3u | parsley eq | gelcrem eq

Make a dark sofrito with the onion and the red pepper, add the salt, pepper and chopped garlic and cook the garlic. Add the grated tomato and the parsley and fry it until it gets a dark colour.
Add the diced cuttlefish and fry it in the sofrito.
Cover with the stock and simmer it until the cuttlefish gets soft.
Add the gelcrem and give it a whisk to give the proper texture, just enough to integrate the fat into the sauce.