4 Tbsl of Olive oil
1 Onion, finely chopped
3 cloves of garlic, finely chopped
1 small green pepper, finely diced
2 tomatoes, finely diced
2 Tbsp tomato pulp
1 bay leaf
2 cloves
150 ml of white wine
1 kg Cuttlefish, cleaned and cut into 2 " cubes
4 small sweet potatoes from aljezur, cleaned, peeled and cut into 2 " cubes
sea salt
black pepper
1 dried piri piri (optional)
Parsley, chopped
Start by making the refogado so place the olive oil in a large plan over a medium to low fire. Once hot add the onion and lower the heat. Fry until it begins to golden, then add the garlic, followed by the green pepper.
Fry everything for a couple of minutes them add the tomatos, tomato paste, cloves and bay and continue frying until the tomatoes start to break up.
At this moment add the cuttlefish followed by the wine and top it with a bit of water so it cover the meat. Lower the heat to a soft simmer and cook, covered until the cuttlefish is soft (about 1 to 1.5 hours). At this point add your potatoes and cook for another 30 minutes or until the potatoes are soft.
Seasson with chopped piri piri, salt and pepper and serve with chopped parsley and bread.