1 big sepia. 1 big onion. 3 cloves of garlic. 2 laurel leaves. 4 mature tomatoes. 1 spoonful of sweet paprika. 1/2 glass of white wine. 2 glasses of fish broth (with avecrem it will be easy). 2 potatoes gandes. 150 grams of peas. 200 grams of clams or chirlas.
We make the preparation in a pan (it is important that you doesn't still come closer to the fire) we put him a jet of olive oil (3 spoonfuls) the sepia clean and made pieces, the onion in Julian, the left cloves of garlic, the laurel and the paprika; now we put the pan to the fire and we give him some turns (5 minutes to strong fire). Subsequently we add him the lined tomatoes and we fry lightly a little, now it is the moment of the wine that we will allow to reduce, for subsequently to incorporate the fish broth. We cove the pan and we cook to soft fire about 20 minutes. On we toss it the potatoes made pieces to the stew, together with the peas, until they are cooked. When they lack 8 or 9 minutes we put him the clams and when they have opened up, we will already be able to serve the plate. GOOD APPETITE!!!
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