Stewed Cuttlefish


All year round


Lunch or dinner

Suggested wine

Light white or red wine


  • Large cuttlefish
  • Oil
  • Garlic
  • Onion
  • Bay leaf
  • Pepper
  • Paprika
  • Water
  • Salt
  • Parsley.
  • Cuttlefish is one of the most popular seafood products and one that Valencians appreciate the most. It can be prepared in all ways imaginable, such as boiled with mayonnaise, grilled with green sauce, breaded, in salads, in rice, in soups, in sauces or in "suquet" (Catalan fish stew). It can be used for everything and we like it in every way. This cuttlefish recipe can be prepared in two ways. The first is the very seafaring dish of stew with white beans. The second is this recipe of solely cuttlefish stew.


    Chop the cuttlefish into pieces or strips and fry in a clay pot with oil. Add the chopped green pepper and lots of onion cut into strips, the chopped garlic and the salt. Fry. Add the paprika, stir and add the water and bay leaf. Cover and let simmer. Prepare a good sauté with garlic, parsley and salt to taste. Add to the stew after turning off the heat.