Instructions

Chop the onion, garlic and pepper into fine brunoise. Peel and chunk potatoes, start by cutting the potato with the knife and finish the cut by turning the knife to break the potato, this will enable you release the starch and you will get a thicker broth when cooking the potatoes. Heat extra virgin olive oil in a Magefesa Super fast Favorite model pressure cooker. When hot, sauté the onion, pepper and garlic. Meanwhile, we clean and chop the cuttlefish.
When the onions are transparent and start turning brown, incorporate cuttlefish dices, season to taste and season with paprika and wine. Sauté the whole for a few minutes. If the cuttlefish has not released enough liquid, add some water or fish stock up to the recommended minimum. Add the grated tomato and let it cook for a couple of minutes more. Close the pot and rise up heat to maximum. When the working valve begins to release steam, reduce heat intensity down to minimum. Cook for 10 to 12 min.
Once time has elapsed, remove the pot from the heating source and release pressure automatically before opening the pot. Check the user’s guide. We incorporate potatoes, parsley and cover with the fish stock. Close the pot and rise heat intensity to maximum. When the working valve begins to release steam, reduce heat intensity to minimum. Let it cook for 4 to 6 min. Once time has elapsed, remove the pot from the heating source and let pressure release before opening the unit -natural release method-. Let it rest for about 20 min. before serving.

Discover more incredible recipes here