Cuttlefish with tomato and peas.

📍 Stewed cuttlefish with tomato : 1. Cut the leek , pumpkin and sweet potato into small pieces. 2. Sauté the vegetables in a pan with a tablespoon of oil and a finger of water so that it does not stick. While all the vegetables are browning, cut the cuttlefish into small pieces and add to the pan. 3. Add the tomato concentrate and stir everything well, always on a low heat so that it does not burn.

4. Add the peas, the sweet paprika and cover with water without covering the cuttlefish completely. Bring to the boil and when it starts to boil, leave the casserole on a low heat and cover it so that the cuttlefish is tender. Cook for 30 minutes. 5. After 30 minutes add some frozen mussels and let them finish cooking for another 10 minutes. Ready !!!!!!