Red Peppers And Cuttlefish Stew Recipe

When life gives you cuttlefish, you turn it into a sensational stew that’ll transport your taste buds straight to the Mediterranean coast! Let me take you on a flavor journey with this delightful red pepper and cuttlefish extravaganza you won’t want to miss.

I love the comforting, hearty flavors of this Red Peppers and Cuttlefish Stew. With succulent cuttlefish simmered alongside sweet red bell peppers, robust diced tomatoes, and a splash of dry white wine, it’s a delightful blend of taste and nutrition.

This dish, rich in protein and essential nutrients, offers a Mediterranean touch that I think you’ll find irresistible.

Red Peppers And Cuttlefish Stew Recipe Ingredients

• Cuttlefish: A lean source of protein, cuttlefish is rich in vitamins and minerals, including Vitamin B12.
• Olive Oil: High in healthy monounsaturated fats, olive oil has anti-inflammatory properties.
• Red Bell Peppers: Packed with vitamins A and C, they add sweetness and vibrant color.
• Onion: Adds flavor and depth while providing antioxidants and fiber.
• Garlic: Known for its heart-health benefits, garlic adds aromatic intensity.
• Smoked Paprika: Adds smoky depth and complexity to the stew.
• White Wine: Enhances flavor while tenderizing seafood.
• Fish Stock: Provides a rich, savory base that enhances seafood flavors.

Red Peppers And Cuttlefish Stew Recipe Ingredient Quantities

• 1 lb (450g) cuttlefish, cleaned and cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 red bell peppers, sliced into strips
• 1 can (14 oz) diced tomatoes
• 1 cup fish or seafood stock
• 1/2 cup dry white wine
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

How to Make this Red Peppers And Cuttlefish Stew Recipe

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. Add the minced garlic and sliced red bell peppers to the pot. Cook for another 3 minutes until the peppers begin to soften.

3. Stir in the diced tomatoes, fish or seafood stock, and dry white wine. Bring the mixture to a simmer.

4. Add the smoked paprika, bay leaf, salt, and pepper. Stir well to combine all the ingredients.

5. Introduce the cuttlefish pieces into the pot. Stir to ensure they are well-coated with the stew liquids.

6. Lower the heat and cover the pot. Let the stew simmer gently for 25-30 minutes, or until the cuttlefish is tender.

7. Occasionally stir the stew and check the seasoning, adjusting the salt and pepper to your taste.

8. Remove the bay leaf from the pot and discard.

9. Sprinkle the stew with fresh chopped parsley just before serving to add a burst of freshness.

10. Serve the red pepper and cuttlefish stew hot with lemon wedges on the side for drizzling. Enjoy!

Red Peppers And Cuttlefish Stew Recipe Equipment Needed

1. Large pot with lid
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Ladle
8. Small bowl (for lemon wedges)

FAQ

• What can I use if I can’t find cuttlefish? You can substitute squid or calamari, as they have a similar texture and flavor.
• Can I make this stew ahead of time? Yes, the flavors develop beautifully when made a day in advance. Store in an airtight container in the refrigerator and reheat gently.
• Is it possible to freeze this stew? Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
• Can I use chicken stock instead of fish stock? Fish or seafood stock is recommended for its depth of flavor, but chicken stock can be used if necessary.
• How do I know when the cuttlefish is cooked? The cuttlefish should be tender, not chewy. Cook until it is just tender, being careful not to overcook.
• What side dishes pair well with this stew? Serve with crusty bread or over rice to soak up the flavorful broth.
• Can I add other vegetables to the stew? Yes, vegetables like zucchini or potatoes can be added for extra heartiness.

Red Peppers And Cuttlefish Stew Recipe Substitutions and Variations

• 1 lb (450g) squid or calamari, cleaned and cut into bite-sized pieces (as a substitute for cuttlefish)
• 2 tablespoons vegetable oil (as a substitute for olive oil)
• 2 green bell peppers, sliced into strips (as a substitute for red bell peppers)
• 1 cup chicken broth (as a substitute for fish or seafood stock)
• 1/2 cup dry sherry (as a substitute for dry white wine)

Pro Tips

1. For enhanced flavor, marinate the cuttlefish pieces in olive oil, garlic, and a splash of the dry white wine for about 30 minutes prior to cooking. This can help infuse additional flavor into the cuttlefish.

2. To deepen the flavor profile, roast the red bell peppers over an open flame or under the broiler until charred, then peel and slice. This adds a subtle smokiness and complexity to the dish.

3. To thicken the stew slightly, mash some of the cooked diced tomatoes with the back of a spoon against the side of the pot during cooking. This will release pectin and give the stew a richer texture.

4. Add a pinch of saffron to the stew along with the smoked paprika for an aromatic and color boost. Saffron complements seafood beautifully and enhances the overall dish.

5. Allow the stew to rest off the heat for a few minutes before serving. This resting time helps the flavors meld together and the stew slightly thicken, resulting in a more cohesive dish.