Cuttlefish stew with chickpeas

Chop the leek, green bell pepper and garlic and sauté them with a little olive oil and a pinch of salt over low heat for about 10 minutes.

Add the cuttlefish cut into pieces of about three centimeters and half of the melsa -or more, if you like a strong fishy flavor- and sauté for a minute.

Add the broth and sauté 5 more minutes over medium heat (the original recipe calls for cooking wine but I replaced it with fish broth).

Add the crushed tomato and sauté for another 8 minutes.

Cover the pot: if it is fast, cook in position 1 for about 20 minutes; if it is normal, one hour or until the cuttlefish is tender (I have chosen this option because I like to cook stews with a long cooking time at very low heat).

Uncover, add the chickpeas and cook gently for 5 more minutes. Correct salt and thickness: if it is too liquid, leave it on the heat for a while until it thickens; if it is too thick, lighten it with a little water. If you let it rest until it cools down and then reheat it, it is even better.

I served it with a little bit of chopped cilantro and it gives it an awesome touch!