Cuttlefish, Chorizo & Red Wine Stew

Olive oil

250g Chorizo

250g Passata

2 Finely Chopped Onions

8 Peppercorns

3 Bay leaves

4 Garlic cloves

1 kg Cuttlefish, cut into strips

200ml Red wine

2 tsp Red wine vinegar

1 Lemon, juice only

3 tbsp fresh chopped parsley

Lemon wedges, to serve

Crusty Bread

 

1. Heat the oil in pan with a lid, then add the chorizo, onions, peppercorns, bay leaves, and cook on a low heat for about 10 minutes.

 

2. When the onions are soft add the cuttlefish pieces and cook for about 5 more minutes. Then add the red wine, vinegar, passata & sugar to taste. Bring to the simmer, season and cover with the lid and place in the oven at about 160 for 1 hour until the cuttlefish is tender.

 

3. Season to taste an squeeze in the lemon juice, sprinkle with chopped parsley and serve with crusty bread

 

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