This Spanish-style dish, with a lovely smoky note from the smoked paprika, makes a great entrée, main course or tapas dish.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 red capsicum, finely sliced
• 50g chorizo, finely sliced (see notes)
• 300g boiled new potatoes, sliced 
• Salt flakes and freshly ground black pepper, to taste 
• ½ tsp 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

Method

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. Add Cuttlefish, tomato and parsley and cook until the cuttlefish just turns opaque.
3. Spoon into a bowl and serve with crusty bread.

Notes

• Chorizo is a Spanish sausage made with pork and paprika, available cured or raw, use either for this recipe.
• Alternative species: Baby Octopus (cut into quarters), Prawns, Squid, Calamari.