Cuttlefish and potato stew (papas con choco): pressure pot version

Ingredients

• 1 onion
• 2 cloves of garlic
• olive oil
• 1/2 green pepper
• 1 large tomato
• 2 carrots
• 500 g cuttlefish
• 2 bay leaves
• 1/2 teaspoon of saffron
• 1 teaspoon of mild paprika
• 1 teaspoon of salt
• 1 glass of white wine
• 4 potatoes

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Preparation

• Peel and chop the onion and garlic.
• In a pressure cooker, fry it gently in plenty of olive oil.
• Roughly chop the pepper and tomato. Peel the carrots and cut them into slices. Cut the cuttlefish into chunks.
• Peel and cut the potato into chunks. In a small bowl or a pestal and mortar, crush the saffron well and mix with a little hot water.
• Once the onion is cooked, add all the other ingredients to the pot, stir thoroughly, put the lid on the pressure cooker and bring to the boil. Cook at 2 rings for 10 minutes.