Ingredients

800g Reymar cuttlefish

Olive oil to taste

Wine to taste

Whisky to taste

8 medium potatoes

2 bay leaves

1 medium onion

1 garlic

Salt to taste

Chilli pepper to taste

Sweet peppers to taste

Parsley to taste

Rosemary to taste

Put the cuttlefish in garlic vinegar:

Place the frozen cuttlefish in a bowl or basin with the red wine, garlic and bay leaves. Leave to stand for about 2 hours.

Chop an onion and sauté in a frying pan with olive oil until golden.

When the onion is golden, add the cuttlefish, the garlic vine and a spoonful of paprika, salt, 3 small chillies, a sprig of rosemary and a shot of whisky.

Let it simmer on a low heat for 15 minutes and add the previously cooked potatoes and onion.

While we're waiting, we toast pieces of bread so that the bread is toasted into small pieces.

Place a bed of these toasts in a casserole dish. Once the cuttlefish are well cooked (about 10 minutes after the potatoes), place the chanfana on the toasts.

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