Created by: Sydney Seafood School at Sydney Fish Market
Serves: 4 (entree)

This Spanish-style dish, with a lovely smoky note from the smoked paprika, makes a great entrée, main course or tapas dish.


  • 2 tbsp extra virgin olive oil
  • 1 red capsicum, finely sliced
  • 50g chorizo, finely sliced (see notes)
  • 300g boiled new potatoes, sliced 
  • Salt flakes and freshly ground black pepper, to taste 
  • ½ tsp smoked paprika 
  • 1 clove garlic, finely chopped
  • 300g Cuttlefish, cleaned and finely sliced
  • 3 canned tomatoes, chopped
  • ½ cup chopped flat-leaf parsley
  • Crusty bread, to serve


  1. Heat oil in a frying pan over a medium heat. Add capsicum and cook for about 3 minutes, until starting to soften. Increase heat, add chorizo and fry until beginning to crisp.
  2. Stir in garlic, potatoes, salt, pepper and paprika and cook for a further minute. Add Cuttlefish, tomato and parsley and cook until the cuttlefish just turns opaque.
  3. Spoon into a bowl and serve with crusty bread.


  • Chorizo is a Spanish sausage made with pork and paprika, available cured or raw, use either for this recipe.
  • Alternative species: Baby Octopus (cut into quarters), Prawns, Squid, Calamari.