Cuttlefish Stew with Potatoes

This stew is a classic of coastal areas, where the key lies in slow cooking so the cuttlefish loses its toughness and the broth thickens naturally thanks to the potato starch. To enhance the deep flavor of the sea and the aroma of saffron without adding sodium, we will use Bonsalt , the perfect ally for heart-conscious diets.

Technical Sheet

• Estimated time: 45 minutes

• Difficulty: ⭐⭐

• Servings: 4 people

Ingredients

• 800g of clean, chopped cuttlefish

• 3 medium potatoes (stewing variety, such as Monalisa)

• 1 large onion, chopped

• 2 cloves of garlic, chopped

• 1 ripe tomato, grated

• 100ml dry white wine

• 1 liter fish stock (or water)

• A pinch of saffron or coloring, and a bay leaf

• Extra virgin olive oil

• Seasoning: Bonsalt and a pinch of sweet paprika.

Step-by-Step Professional Preparation

1. Searing the cuttlefish: In a large casserole dish with a little oil, sauté the chopped cuttlefish over high heat until it releases its water and is lightly browned. Remove and set aside.

2. Base sofrito: In the same oil, sauté the onion and garlic until translucent. Add the grated tomato and cook over low heat until the sofrito is dark and concentrated.

3. Deglazing: Add the cuttlefish back in and add the sweet paprika (being careful not to burn it). Pour in the white wine and let the alcohol evaporate for 2 minutes.

4. Potato treatment: Peel the potatoes and crack them (cut them by tearing off the piece at the end with the knife). This releases the starch that will thicken the stew. Add them to the casserole dish and stir so they soak up the sofrito.

5. Slow cooking: Cover with the fish stock, add the bay leaf and saffron. Season generously with Bonsalt . Cover and cook over low heat for 25-30 minutes, or until the cuttlefish is tender and the potato is almost falling apart.

6. Final resting: Turn off the heat and let the stew rest for 5 minutes. The potassium in Bonsalt will help the iodine-rich flavors of the cuttlefish stand out without the heaviness of common salt.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

> Note: The sodium value shown corresponds only to the seasoning used (Bonsalt), not including the intrinsic sodium in the seafood or stock.

This Cuttlefish Stew is a complete, healthy dish that brings all the flavor of the Mediterranean to your table. Go ahead and make it, and enjoy a melt-in-the-mouth texture with just the right touch of seasoning!