Choco estufado com Harissa

Cuttlefish:
– Sauté the onion, garlic and leek cut into julienne strips. Add the cuttlefish and mix well.
– Add the tomato paste and let it caramelize.
– When the tomato is caramelized, add the white wine and let the alcohol evaporate.
– Once the alcohol has evaporated, add the Harissa and water to cover the stew. Cook until the cuttlefish is tender and the sauce has developed its flavor.
– Add a little paprika, lemon juice, coriander and red chili pepper.

Couscous:
– Boil salted water in a pan.
– Add the water to the couscous and cover with cling film until the couscous is hydrated.
– Add olive oil, chopped mint and salt to taste.

Plating:
– Add a spoonful of crème fraîche to the couscous and cuttlefish.
– Sprinkle more pepper and mint over the dish, add a lemon wedge and a drizzle of olive oil.