Preparation:
In a clay casserole not very deep put the oil and when it is hot add finely chopped onion. When the onion is golden, add the diced cuttlefish and fry for five minutes. Add peeled and chopped tomatoes, paprika and monkfish washed and cut into small pieces. Lower the heat, add the pipes and cook until pipes have some color. Heat the fish stock. In a mortar mash the garlic, parsley and a little stock. First pour the mix of the mortar with the pipes then add stock, seasoning with salt and saffron.
- 400g ROMERO pipes
- 1 L fish stock
- 300g monk fish
- 350g cuttlefish
- 250g tomatoes
- 1 onion, garlic, paprika, oil and parsley
- salt and saffron