Sustainble seafood recipes

Fish of the month


Cuttlefish and Chorizo Stew

from four to five
The ratings range for this species is shown above, however we recommend you only source fish rated 1-3 on the Good Fish Guide for this recipe. Click to view all sustainability ratings for this fish
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

Ingredients

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
S/P
Half tsp Chopped Flat Leaf Parsley

Cooking

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. Now add diced peppers and Tomato puree, cook for a further 5 min. 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.