Cuttlefish with Peas

Cuttlefish with peas are a classic of Italian cuisine. Here is the recipe:

Ingredients

• Cuttlefish (about 500 g already cleaned)
• Frozen or fresh peas (about 300 g)
• 1 small onion
• 1 clove of garlic
• 100 ml of white wine
• Fish or vegetable broth (as needed)
• Extra virgin olive oil
• Salt and pepper
• Chopped parsley (for garnish)

Preparation

1. Clean the cuttlefish by removing the insides and outer skin and cut them into strips or pieces.
2. Finely slice the onion and sauté it in a pan with a drizzle of extra virgin olive oil and the clove of garlic.
3. Add the cuttlefish to the pan and let them brown for a few minutes.
4. Deglaze with white wine and let the alcohol evaporate.
5. Add the peas, stir and cover with fish or vegetable broth. Season with salt and pepper.
6. Let cook over medium-low heat for about 30 minutes or until the cuttlefish are tender and the peas are cooked.
7. If the sauce reduces too much during cooking, you can add more broth little by little.
8. Once ready, sprinkle with fresh chopped parsley to garnish.

Interesting Facts

The recipe for cuttlefish with peas is a typical home preparation that finds its origins in the past, when fishermen cooked simple but substantial dishes with the good things the sea and the garden offered. It is a dish that can be enjoyed both as a main course and paired with polenta or crispy bread to better savor the cooking sauce.

Enjoy your meal!