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