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- A kg of cuttlefish
- 2 scallions
- An Italian green peppers
- 3 or 4 medium potatoes
- 2 ripe red tomatoes
-
3 cloves garlic, white wine -1
-
olive oil - salt. We wash it

cuttlefish, we remove the membrane that sometimes have, and cut into squares.
We take a pot, threw a stream of olive oil, and sauté until the cuttlefish browned a bit. Then we take the onions and bell pepper, cut into small pieces. Stir a little and they are transparent, add the garlic. All over low heat sauté for 10 minutes, and cast the diced tomato. Then we take

waterfalls potatoes with a knife, to release their starch for the stew is thickened. Five minutes stir and add the white wine. We cover the potatoes with water, threw salt and let it cook twenty minutes over low heat. It must be the thick stew.