Cuttlefish with Peas and Forki Potatoes

Preparation

1. Peel the potatoes and cut them into uniformly sized cubes, approximately 2 cm on each side.
2. In a pot with hot oil (approximately 180 degrees), partially fry the potatoes until they start to turn golden and slightly crispy. Remove them and set aside.
3. Remove the excess oil from the pot, leaving just a generous, but not excessive, amount to continue cooking.
4. Rinse the cuttlefish under cold water, without removing the skin to retain all the flavor.
5. Carefully separate the cuttlefish's tentacles, being cautious not to break the ink sac. Set aside the gall bladder to add to the stew.
6. Cut the cuttlefish and the tentacles into bite-sized pieces, approximately 3 cm. Set them aside.
7. Blanch the tomatoes in boiling water for 30 seconds, remove the skin and seeds, and finely chop the pulp. Set it aside.
8. Finely dice the onion into small cubes, ensuring a uniform texture.
9. Prepare a spice mix in a mortar, combining a bit of grated ginger, a pinch of black pepper, a teaspoon of sweet paprika, a bit of salt, and two crushed cloves. Set the mixture aside.
10. Separately, heat the vegetable (or fish) stock over low heat until it's hot but not boiling.
11. In a casserole, sauté the chopped onion with a bit of oil and a teaspoon of sugar over low heat for about 10 minutes, until it begins to brown and is tender.
12. When the onion starts to golden, add the pieces of cuttlefish and cook them for 4 minutes, stirring occasionally.
13. Next, add the chopped tomato to the casserole and mix well.
14. Let the mixture cook over low heat for about 40 minutes, stirring occasionally, until the cuttlefish is tender.
15. While cooking, gradually add the vegetable (or fish) broth, allowing it to be absorbed during cooking, always keeping the casserole with little liquid to avoid excess.
16. Add a small glass of cognac and let the alcohol evaporate for a couple of minutes.
17. A few minutes before finishing cooking, incorporate a piece of 70% dark chocolate, stirring to melt and integrate it well.
18. When the cuttlefish is tender, add the semi-fried potatoes along with just enough broth to slightly cover them, and let everything cook together for an additional 10 minutes.
19. Finally, add the raw peas, cover the pot, and let them cook for 3 minutes if they're fresh; if they're frozen, leave them for about 5 minutes to ensure they are fully cooked.