Preparation

For the stew: in a saucepan with hot oil, briefly put the saffron. Then add the diced cuttlefish and cook. Set aside.
In the same pan, cook the chopped squids and set aside.
Without changing the pan, cook the onion, once chopped, until it starts to become transparent, add the garlic, also chopped. Stir, moisten with the wine and let reduce.
Add a little sugar and the previously grated tomato, and let it cook. Moisten with the broth and simmer until reduced to half.
Strain the broth to remove impurities. Then, put the broth back into a saucepan over heat. Incorporate the cuttlefish, the squids and the butter.
Apart, boil the unpeeled, diced potato. Then, add it to the previous preparation and cook for a few moments.
Serve the stew as a base and the monkfish on top.

A sea stew

The Cullera de Boix restaurant chef, Xavier Matarrodona, suggests a very tasty fish dish.

We like summer sea stews a lot, with all the flavour of Mediterranean fish and the essence of an ancestral and traditional cuisine! The dish suggested by the Cullera de Boix restaurant chef, Xavier Matarrodona, consists of a simple monkfish, just grilled, but which is imbued with the entire gustatory power of the cuttlefish and squid stew. Sea flavours that also mingle with the potato and make it almost as tasty as the fish. A summer delight!