Preparation

Start by arranging the cuttlefish, if they are too big cut them in pieces and season with salt and pepper.

Peel the potatoes and bake in water seasoned with salt.

In a frying pan pour the oil, the chopped garlic and cuttlefish and cook until tender.

In the meantime, make sure the potatoes are cooked and turn off the heat.

When the cuttlefish are tender, drizzle with the white wine and add the potatoes drained from the water where they have been cooked, add the coriander on top and cover for a few minutes.

Arrange on a platter and serve with a salad.

Ingredients

  • 500 g clean cuttlefish
  • 4 cloves garlic
  • 1 bay leaf
  • Chopped coriander
  • 300 g Potatoes to cook
  • salt
  • chili
  • 1 cup of dry white wine