A succulent seafood dish to enjoy to enjoy over the weekend. Serve it up with crusty bread for a hearty lunch or dinner.
Heat oil in a frying pan over a medium heat. Add capsicum and cook for about 3 minutes, until starting to soften. Increase heat, add chorizo and fry until beginning to crisp.
Stir in garlic, potatoes, salt, pepper and paprika and cook for a further minute.
Add cuttlefish, tomato and parsley and cook until the cuttlefish just turns opaque.
Spoon into a bowl and serve with crusty bread.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is courtesy of Sydney Seafood School and Sydney Fish Market. The market will be operating to extended hours this Good Friday, from 5am to 5pm.
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