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Cuttlefish in sauce

Preparation
Clean the cuttlefish and cut into strips, chop the onions, red pepper and green peppers, cut carrots into slices.
Sauté it all with the garlic for 15 to 20 minutes, then add the cuttlefish with all ingredients and pour the wine on.
Cooking for about 30 minutes, when cuttlefish is tender pour the Maicena cornflour and continue cooking for 10 minutes over low heat.
Ingredients
(Servings 6).
- 2 k cuttlefish
- 4 onions
- 2 ‘Italian’ green peppers
- 1 red pepper
- 2 carrots
- 2 tbsp fried tomato
- 50 mg ‘Manzanilla’ Sherry wine
- 2 bay leaves
- 4 cloves of garlic
- 100 mg olive oil
- Salt
- Black pepper
- Cumin
- Saffron
- ‘Maicena’ cornflour

This recipe is a creation of
Portichuelo
C/ Vázquez López, 15 21001 Huelva
Tel.: 959 245 768 / 678 564 817
restauranteportichuelo@hotmail.com
Geographical coordinates: 06º 57’ 08’’ W - 37º 15’ 19’’ N
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