Cuttlefish Marmitako

This recipe is a variation of the original Marmitako made with tuna, delicious and perfect for these coming chilly days.

Ingredients for 2 people:

-2 Pounds of Baby Cuttlefish.

-½ Onion.

-1 Garlic Clove.

-1 Small Tomato.

-1 Green Bell Pepper.

-1 Ñora (Dried Red Sweet Pepper)

-1 Pimiento Choricero (https://en.wikipedia.org/wiki/Capsicum_annuum)

-2 Large Potatoes.

-1 Zucchini.

-1 Cup of White Wine.

-Olive Oil.

-Salt

-Water.

Clean the cuttlefish and place aside. Hydrate the ñora and pimiento choricero by putting them in a bowl with warm water, scrape the pulp from the peppers and discard the skin.(some Spanish stores sell the pulp of these peppers in a jar, so you can save all this process).

Peel and slice the garlic clove, chop the onion and the green bell pepper, poach everything in a deep pot with a little bit of olive oil. When it gets soft add the peeled tomato and the pulp of the peppers, stir it up and incorporate the cuttlefish, mix everything.

Peel and cut the potatoes, place them in the pot and pour the white wine, turn up the heat to evaporate the alcohol. Meanwhile clean and cut the zucchini. When the alcohol is gone, add the zucchini, mix all the ingredients and pour water to cover all the ingredients. Cook till the sauce thickens.