Bean stew with cuttlefish

This traditional stew of beans with cuttlefish is delicious, we ate it this summer on a trip to Cantabria and we loved the mix of flavors and the softness of the cuttlefish.

Ingredients for 2 servings:

- 4.3 oz of white beans

- 1/2 can of fish broth

- 1 teaspoon of salmorreta

- 1 clean sepia

- 1 tomato

- 1/2 onion

- 1 small carrot

- Olive oil

- Water

- Salt

Recipe:

- Soak the beans the night before to soften them.

- Peel the onion, carrot and tomato.

- Cut the onion into small squares.

- Grate the tomato and the carrot.

- In a pan with a dash of olive oil, sauté the onion until it softens.

- Add the grated tomato and carrot.

- Sprinkle a little salt and let it cook for 5 minutes.

- Pour the half can of fish broth along with 1 can of water.

- Drain the beans and add them when the broth has begun to boil.

- Cut cuttlefish into large squares.

- When the beans are almost at their point, add the cuttlefish to the pan and boil for another 10 minutes.

Bon appétit!