| 1 |
In a big, heavy-bottomed pot or casserole, heat the oil. Combine the onions, garlic, and salt in a mixing bowl. Reduce the heat after a couple of stirs. Cover and let aside for 10 minutes to allow the onions to sweat slowly. |
| 2 |
Add the potatoes and the cuttlefish or squid. Stir for a few minutes to evenly distribute the oil and onions. Turn up the heat and add the tomato purèe, paprika, and wine, allowing the wine to bubble for a few minutes. Add the beans, together with all of their liquid, sugar, and saffron, and just enough water to cover. |
| 3 |
Cook fir 40~45 minutes over low heat, covered, until the cuttlefish is tender enough to break apart with a fork and it is ready to serve. |
