Galician Cuttlefish Stew

How to make a Galician Cuttlefish Stew.

Ingredients: Serves 4-6

  • 1kg cleaned cuttlefish, and cut into pieces of around 2cm
  • 3 onions, roughly chopped
  • 3 large potatoes, peeled and cut into large cubes
  • 1 large red pepper, diced
  • Half tube of tomato puree or 2 tins of chopped tomatoes
  • 300ml water (according to which type of tomato has been chosen)
  • Fresh or dried chillies
  • One bulb of garlic
  • Half dozen sticks of celery, semi-finely chopped
  • Carrots (optional)
  • A glass of white wine
  • Bay leaves
  • Plain olive oil, sunflower or vegetable oil
  • Salt and pepper
  • Bouquet garni (parsley stalks, thyme sprigs, rosemary sprigs etc.)


  1. Heat the oil in a large oven-proof casserole and, when hot, add seasoned cuttlefish pieces in batches, and fry until coloured.
  2. Remove the fried pieces and set aside between batches.
  3. In the same oil (add more if necessary), fry the onions until lightly golden.
  4. Add the white wine, bring it to the boil and when well reduced add all the remaining ingredients (except the potatoes if you prefer a firmer potato in your stew), using only as much water as required to just cover.
  5. Return the contents of the casserole to the boil and cover with a lid.
  6. Transfer the casserole to an oven pre-heated to 160°C fan or 180°C conventional and simmer for an hour and a half adding the potatoes, if not already included, after 45 minutes (or as preferred).
  7. Serve with fresh crusty bread and enjoy!
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