Preparation

• Peel the potatoes and cut them into uniformly sized cubes, approximately 2 cm on each side.
• 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.
• Remove the excess oil from the pot, leaving just a generous, but not excessive, amount to continue cooking.
• Rinse the cuttlefish under cold water, without removing the skin to retain all the flavor.
• Carefully separate the cuttlefish's tentacles, being cautious not to break the ink sac. Set aside the gall bladder to add to the stew.
• Cut the cuttlefish and the tentacles into bite-sized pieces, approximately 3 cm. Set them aside.
• Blanch the tomatoes in boiling water for 30 seconds, remove the skin and seeds, and finely chop the pulp. Set it aside.
• Finely dice the onion into small cubes, ensuring a uniform texture.
• 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.
• Separately, heat the vegetable (or fish) stock over low heat until it's hot but not boiling.
• 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.
• When the onion starts to golden, add the pieces of cuttlefish and cook them for 4 minutes, stirring occasionally.
• Next, add the chopped tomato to the casserole and mix well.
• Let the mixture cook over low heat for about 40 minutes, stirring occasionally, until the cuttlefish is tender.
• 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.
• Add a small glass of cognac and let the alcohol evaporate for a couple of minutes.
• A few minutes before finishing cooking, incorporate a piece of 70% dark chocolate, stirring to melt and integrate it well.
• 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.
• 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.