Fish of the month

Cuttlefish and Chorizo Stew

from three to four
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Picture of Cuttlefish and Chorizo Stew

Cuttlefish taste like a cross between octopus and squid: They are fuller flavored than calamari, but not nearly as rich as their rivals the octopi.

Cooking time   0
Fish type   Shellfish
Serves   3


1 large Cuttlefish
200g Chorizo
1 Red Pepper cut into 2cm dice
1 Red Pepper
1 Onion chopped
2 teaspoons Tomato Puree
3 Plum Tomatoes deseeded and chopped
2 Cloves of Garlic chopped
1 250ml Passata
150ml White Wine
250ml Fish Stock
Olive oil
Half tsp Chopped Flat Leaf Parsley


Once started on the subject of sustainability it can be difficult to get me to stop! It is an enthusiasm I want to pass on to my students. Sustainability is now part of the course at Westminster Kingsway and, like the lessons in how to make a ham or how to smoke a salmon, is considered to be one of the essential elements of making good chefs and good front of house staff. By the time they leave Westminster Kingsway College School of Hospitality in London, I am determined that students will understand not just the importance of sustainability but how it can be achieved.


6)Sweat off Onions, Garlic and Chorizo in Olive oil until onions are soft then add Cuttlefish cook for 8 min, add white wine and cook for a further 5 min reducing the wine. 7) Now add diced peppers and Tomato puree, cook for a further 5 min. 8)Add Passata and bring to boil then simmer for another 20 to 30min or until Cuttlefish is tender. 9) If sauce is a little thick add a little fish stock and to finish add diced tomato and some chopped flat leaf parsley, season and enjoy.