Mama’s Jibia Guisado

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Ingredients

  • 1 kg Jibia (cuttlefish)
  • 1 Garlic Clove
  • 1 large Onion
  • 5 – 6 Tomatoes
  • 1 Bay leaf
  • Saffron
  • salt
  • pepper
  • 4 – 5 Potatoes
  • 145 G Peas

1. Make a refrito with the tomato, onion and garlic by chopping them up into small pieces and frying slowly in a pan with some oil.

2. When that is ready chop your cuttlefish into small pieces and add into your mix with some saffron and a bay leaf and cover with water. Cover the pan and leave to cook, checking the water level, and stir every now and again. (If you have a pressure cooker simply cook it for 5 minutes.)

3. Dice your potatoes and once the cuttlefish is soft add potatoes and peas and cover once again with water. Season with salt and pepper and leave until potatoes are ready. Stir occasionally and add a bit of water if required, so as to keep everything from drying out.

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