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    • Cuttlefish and Red Peppers

    Mark Sharron
    Easy
    30 Minutes
    2
    Cuttlefish and Red Peppers is a delicious and easy-to-make dish that will surely please the palate. This dish is a staple in many Mediterranean cuisines and a great way to add flavour and nutrition to your meal. The combination of the cuttlefish, peppers, and spices gives this dish a unique flavour that will tantalise your taste buds. You can quickly create a delicious and nutritious meal with just a few simple ingredients and minimal preparation.
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    Ingredients

    • 1 cuttlefish, cleaned and cut into pieces
    • 2 red peppers, seeded and diced
    • 1 onion, diced
    • 2 cloves of garlic, minced
    • 1/4 cup of olive oil
    • 1/4 cup of white wine
    • 1 teaspoon of paprika
    • 1 teaspoon of cumin
    • Salt and pepper, to taste
    • 1/4 cup of chopped fresh parsley

    Method

    • Step-by-Step Method for Cuttlefish and Red Peppers
    • Clean and cut the cuttlefish into bite-sized pieces if not already prepared
    • Pat the cuttlefish dry with a paper towel and set aside
    • Dice the red peppers and remove all seeds
    • Dice the onion
    • Mince the garlic cloves
    • Chop the fresh parsley finely and set aside for garnish
    • Heat a large skillet or sauté pan over medium-high heat
    • Add the olive oil to the pan and allow it to heat until shimmering
    • Add the diced onion to the hot pan and sauté until soft and translucent
    • Add the minced garlic and stir for 30 seconds until fragrant (do not let it brown)
    • Add the diced red peppers to the pan and cook until softened, stirring occasionally
    • Stir in the paprika and cumin, allowing the spices to toast slightly (about 1 minute)
    • Add the cuttlefish pieces to the pan and sauté for 2–3 minutes, just until they turn opaque
    • Pour in the white wine and use a spoon to deglaze the pan, scraping up any browned bits
    • Season the mixture with salt and pepper to taste
    • Lower the heat to medium, cover the pan, and simmer for 5–7 minutes until the cuttlefish is tender
    • Remove the pan from heat and check the seasoning, adjusting if necessary
    • Transfer the cuttlefish and pepper mixture to serving plates
    • Drizzle with a bit of the pan juices and garnish with the chopped fresh parsley
    • Serve immediately, optionally with crusty bread or a simple green salad