Jibia con pimentón (Jibia with paprika)

Ingredients

• 1 kg of jibia

• 1 onion

• 2 garlic cloves

• 1 bay leaf

• 1 teaspoon of paprika

• salt

• pepper

• flour

• white wine

• olive oil.

Process

Clean and chop the cuttlefish.

Season and flour it.

Fry in a pan with oil until golden.

Remove and set aside.

In the same pan, sauté the chopped onion and garlic.

Add the bay leaf and paprika.

Deglaze with the wine and let it reduce.

Add a little water and salt. Add the cuttlefish and simmer until tender.

Approximate time: 40 minutes.