Cuttlefish with chorizo and potatoes, pan-fried

Recipe: courtesy of Sydney Seafood School. Photo: Franz Scheurer

Recipe: courtesy of Sydney Seafood School. Photo: Franz Scheurer

This Spanish-style dish, with a lovely smoky note from the smoked paprika, makes a great entrée, main course or tapas dish.

Ingredients for four as an entrée

  • 2 tablespoons extra virgin olive oil
  • 1 red capsicum, finely sliced
  • 50g chorizo, finely sliced (see notes)
  • 300g boiled new potatoes, sliced
  • Salt flakes and freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika
  • 1 clove garlic, finely chopped
  • 300g cuttlefish, cleaned and finely sliced
  • 3 canned tomatoes, chopped
  • 1/2 cup chopped flat-leaf parsley
  • Crusty bread, to serve
Watch how to make it

What to do

  1. Heat oil in a frying pan over a medium heat.
  2. Add capsicum and cook for about 3 minutes, until starting to soften.
  3. Increase heat, add chorizo and fry until beginning to crisp.
  4. Stir in garlic, potatoes, salt, pepper and paprika and cook for a further minute.
  5. Add cuttlefish, tomato and parsley and cook until the cuttlefish just turns opaque.
  6. Spoon into a bowl and serve with crusty bread.

Notes: Chorizo is a Spanish sausage made with pork and paprika, available cured or raw, use either for this recipe. Alternative species: Baby octopus (cut into quarters), prawns, squid, calamari.