The Cuttlefish with Peas and Carrots is a fish-based main course, light, easy to make, yet very tasty. A classic dish of Mediterranean cuisine, cuttlefish with peas and carrots is truly enjoyed by everyone, including children.
The delicate flavor of cuttlefish is perfectly paired with the vegetables. I used frozen peas, but you can substitute them with fresh peas. The secret of this dish is a slow, but not prolonged cooking: in just over half an hour, you will get an excellent main course, and if served with some croutons, it can easily become a complete meal, ideal for both lunch and dinner.
Let’s see together how to make the Cuttlefish with Peas and Carrots. Prepare the ingredients and let’s start!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious dinner recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz cuttlefish
- 3 carrots (medium-sized)
- 7 oz peas (fresh if in season, otherwise frozen)
- 1/2 onion
- 5 stalks parsley (fresh)
- 1 clove garlic
- extra virgin olive oil (3 tablespoons)
- salt
- 2 ladles water
Tools
- 1 Cutting Board
- 1 Pan
Steps to Make Cuttlefish with Peas and Carrots
First, clean the cuttlefish.
Place them on a cutting board and, using your fingers, remove the bone and innards, then peel off the skin, remove the eyes, and rinse them under running water.
Peel the carrots and dice them.
Sauté the finely chopped onion in a pan with 3 tablespoons of extra virgin olive oil; add the diced carrots and cuttlefish, season with salt, and pour in a ladle of water. Cover and after about 5 minutes, add the peas.
Continue cooking for about half an hour, adding water little by little, if necessary.
When the carrots are cooked, add the chopped parsley and garlic clove. Stir and cover. Let it flavor for about 3 – 4 minutes.
Here is the Cuttlefish with Peas and Carrots ready.
Enjoy your meal!
Until the next recipe.
Storage
You can store the Cuttlefish with Peas and Carrots in the refrigerator for 1 – 2 days, in an airtight container.
