In a pan, add a trickle of olive oil, add the minced garlic, sliced onions, the tomato and the red pepper cut into strips. Let it sautée slowly. Next, add the dwarf cuttle-fish, the Moscatel de Setúbal wine, some parsley sprigs and shellfish stock. Season with a little salt, pepper and paprika. Wrap, cover the pan and let cook for 30 minutes over low heat, stirring occasionally and checking to see if it needs water.
In the meantime, peel the potatoes and cut them into cubes, sprinkle them with sea salt and paprika and mix. After 30 minutes, check to see if the cuttlefish are already soft and add a little water (just enough to cover the potatoes inside the pan). As soon as it boils, add the potatoes, stir everything and leave it for another 10 minutes, long enough for the potatoes to bake and not become mushy.
Salt and serve immediately, sprinkled with the rest of the finely chopped parsley.