Chickpea stew with cuttlefish and potatoes

Cook the cuttlefish (in squares) with a glass of water/fish stock, the bay leaf and the chopped peeled potato for approximately 40 minutes. Add the jar of cooked chickpeas.

We make a paste with the almonds, the paprika (sweet or spicy, to taste) and some previously refried garlic. Add to the pot of chickpeas, potato, bay leaf and choco.

Fry the onion and the green and red peppers in extra virgin olive oil with a little salt. When everything is poached, add the ripe tomato, peeled and cut into small squares. Pour everything into the pot with the rest. Let it cook for 10 minutes. Sprinkle fresh parsley and serve. Enjoy!