Saffron cuttlefish stew

Cuttlefish is a mollusc widely used in Mediterranean cuisine, it is perfect for grilling, but similarly imbues a special touch to stews or rice dishes. From the cuttlefish, its ink can be used!


Cuttlefish has a high nutritional value, given that it contains a high content of iodine, very important for the proper functioning of the cells, in addition to nurturing hair and nails. Similarly provides other minerals such as iron, phosphorus, potassium, calcium, zinc and sodium.  Cuttlefish is also rich in Vitamins A, B (B1, B2, B3, B6, B9 and B12) and in particular, Vitamin E, which helps protect our immune system and also contains selenium, which prevents cardiovascular diseases, among others. Despite its numerous properties, it should be consumed in moderation, given that is also high in cholesterol.


In today’s recipe, we take note of Karlos Arguiñano’s recipe for a stew as popular as the caldereta (stew), perfect to serve at our table any day.



  • 2 clean cuttlefish (approx. 800 g)
  • Fish bones
  • 1 onion
  • 1 spring onion
  • 4 potatoes
  • 2 garlic cloves
  • 1 green pepper
  • 1 tomato
  • 1 bay leaf
  • Parsley
  • Saffron strands
  • Extra Virgin Olive Oil
  • Salt



First, pour enough water into a pot and add the fish bones, chopped onion and a bit of parsley.  Also, add salt to taste and leave to boil for approximately 15 minutes. Then strain the stock and set aside.


Clean the cuttlefish and chop into small pieces. Add salt and set aside.


While the stock is cooking, chop the spring onion and the pepper, and lightly fry in a pan for approximately 10 minutes.


Grate the tomato or chop it very fine, and add to the pan. Leave for a further 5 minutes and add a pinch of salt.


Peel the potatoes,  break into large pieces (it’s important to break them rather cut so that the potato starch can be released and the sauce to thicken). and add also into the pot.


Add the cuttlefish to the pan.


Then, add the stock that was been cooked at the beginning.


Chop the garlic and the saffron strands and when the stock begins to boil, add it to our stew.


Add (or fix) salt to taste, and cover the pan to boil for approximately 30 minutes.


To serve, sprinkle some chopped parsley on top.



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