Potato stew with cuttlefish

Chop the onion and garlic and sauté until the onion is transparent, then chop the peppers and add them to the casserole, and cook for about 6 or 7 minutes until everything is poached.

Chop the cuttlefish into small pieces, add them to the pan and sauté for 1 or 2 minutes, add the teaspoon of paprika de la vera, pepper, bay leaf and cover with water and cook until the cuttlefish is tender.

Finally, peel the potatoes and chop them and add them to the casserole, add salt and a little more water and wait about 7 to 10 minutes until the potatoes are tender.