Preparation

Cut the cuttlefish into small pieces.
Cut the potatoes into slices

In a pan, pour the oil to cover the bottom, then place in alternating layers, the sliced ​​onion, the sliced ​​garlic, the sliced ​​peppers, the sliced ​​tomatoes and potatoes, and the cuttlefish.

Add white wine, a sprig of parsley, mint and season with salt, pepper and hot sauce to taste.

Let it stew for about 45 minutes, over low heat.

Check seasoning and serve

Ingredients

  • 1 Large cuttlefish
  • 1 Red Pepper
  • 1 Green Pepper
  • 1 Kg of Diced Potatoes
  • Salt q.s.
  • Mint
  • 1 Tomato
  • Coriander
  • 1 onion
  • 3 Garlic Cloves
  • Olive oil
  • Water
  • 1 Glass White Wine