First, finely chop the onion and green bell pepper, then sauté them in extra virgin olive oil. Add salt and the bay leaf. When they start to soften, add the sliced garlic. Grate the tomato and add it to the pan, letting it cook for a few minutes.

Next, add the cuttlefish strips and sauté for about 10 minutes, stirring constantly. Pour in the white wine and let it reduce.

Peel the potatoes and cut them into chunks, breaking them so they release starch and help thicken the sauce. Continue sautéing everything together, then add the spices to taste. Pour in about 2 cups (480 ml) of water and cover the pot.

Once the liquid has reduced and the cuttlefish is tender, let the stew rest for five minutes before serving. Enjoy!