A succulent seafood dish to enjoy to enjoy over the weekend. Serve it up with crusty bread for a hearty lunch or dinner. 


  • 2 tablespoons extra virgin olive oil

  • 1 red capsicum, finely sliced

  • 50g chorizo, finely sliced

  • 300g boiled new potatoes, sliced

  • Salt flakes and freshly ground black pepper, to taste

  • ½ teaspoon smoked paprika

  • 1 clove garlic, finely chopped

  • 300g cuttlefish, cleaned and finely sliced

  • 3 canned tomatoes, chopped

  • ½ cup chopped flat-leaf parsley

  • Crusty bread, to serve


  • 1.

    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.

  • 2.

    Stir in garlic, potatoes, salt, pepper and paprika and cook for a further minute.

  • 3.

    Add cuttlefish, tomato and parsley and cook until the cuttlefish just turns opaque.

  • 4.

    Spoon into a bowl and serve with crusty bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 265kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 18g
  • Carbohydrate 20g
  • Sugar 4g
  • Sodium 705mg

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.

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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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