Ingredients
2 tbsp rice bran oil
1 onion, fine chopped
2 sticks celery, fine diced
2 garlic cloves, crushed
2 bird's eye chillies, crushed
1 bay leaf
600 g potatoes, peeled & quartered length-ways
Pinch of saffron, optional
1½ cups chicken stock
500 g cuttlefish
SIDS SALT & PEPPER to taste
3 tbsp coarse chopped flat leaf parsley
Directions
In a casserole sauté onion, celery, garlic, chilli and bay for about 15 minutes. Add potatoes and cook for a few minutes to give them a bit of colour. Toast the saffron in a small pan then add the stock and bring to the boil then pour into the casserole with the cuttlefish. Cover and simmer for 25 minutes until potatoes and cuttlefish are tender.
Season with SIDS SALT & PEPPER to taste, add parsley and serve in bowls.
