First, peel the potatoes and cut them into rather small cubes (more or less the size of the cuttlefish).
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Fry the chopped garlic, onion and red pepper with a little oil.
Add the cuttlefish and cook them over high heat for a few minutes, then add the potatoes, tomato pulp and parsley.
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Lower the heat, close with the lid and simmer for at least 20 minutes or until the potatoes are well cooked and begin to flake slightly.
At this point remove the lid, season with salt, raise the heat and reduce the sauce.
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The stewed cuttlefish are ready, add a little fresh parsley and serve.
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