Sicilian Cuttlefish with Peas. Traditional and Bimby recipe
A very tasty fish main course, an easy and quick way to cook cuttlefish along with a special sauce that can also be used to season pasta.
This dish can be made with both small cuttlefish and large cuttlefish cut into pieces, in white or with tomato.
For preparation, you can use fresh cuttlefish, but also frozen ones.
The dish is suitable both as a main course with a side dish to be accompanied by slices of bread for dipping, and as a sauce for pasta.
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow fire
- Cuisine: Italian
- Energy 275.23 (Kcal)
- Carbohydrates 26.25 (g) of which sugars 7.62 (g)
- Proteins 35.26 (g)
- Fat 3.91 (g) of which saturated 0.15 (g)of which unsaturated 0.50 (g)
- Fibers 7.74 (g)
- Sodium 831.39 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1.76 lbs small cuttlefish (weighed already cleaned)
- 2.25 cups peas (fresh or frozen)
- 1.75 oz onion
- 17.64 oz tomato sauce (chunky or mixed)
- to taste parsley
- to taste salt
- to taste pepper
- to taste fresh chili (optional)
- 1/3 cup dry white wine
- 1 clove garlic
Sicilian Cuttlefish with Peas
Tools
Here’s what we need to make
- 1 Cutting Board
- 1 Knife
- 1 Pan
Steps
To make Sicilian Cuttlefish with Peas first ….
If you are using frozen cuttlefish, you will find them already cleaned
otherwise, if you use fresh cuttlefish, you need to carefully clean them and remove the ink sac,
which, if you want, you can set aside to make spaghetti with cuttlefish ink. or risotto with cuttlefish ink.
Then, once cleaned, rinse them several times under running water and let them drain in a colander. If using large cuttlefish, cut them into 1-inch pieces.
Peel and finely chop the onion, add the whole garlic, and add them to a large, shallow pot with the oil and let them sauté until golden.
If it’s to your liking, you can also add chili now.
Add the cuttlefish to the pot. Stir and let it flavor for 1 minute, add some finely chopped parsley, stir,
finally deglaze with white wine for 2-3 minutes, until the wine is almost completely evaporated.
Then add the peas, stir, and add the chopped tomatoes
Bring to a boil, cover with a lid, and cook for 15 minutes over moderate heat.
Then uncover and cook for another 10 minutes over high heat uncovered or with a splash guard.
When the sauce has thickened, adjust the salt and pepper.
Here are your Sicilian Cuttlefish with Peas ready
Put the garlic, onion, chili if you like, and parsley in the bowl, chop: 5 sec./speed 7. Gather at the bottom with the spatula.
Add the extra virgin olive oil and flavor: 3 min./120°F/speed 1.
Pour the white wine, add the small cuttlefish, salt, and pepper, cook: 2 min./Varoma/anticlockwise/spoon speed with the basket instead of the measuring cup.
Add the peas and chopped tomatoes, cover with the splash guard, and cook for 15 min. at 100°F anticlockwise spoon speed with the basket instead of the measuring cup.
Finally, adjust with salt, pepper, and freshly chopped parsley. With our friend Bimby, we made Sicilian Cuttlefish with Peas
Sicilian Cuttlefish with Peas. This dish can be stored in the fridge for up to 2 days and, if the ingredients are fresh, it can also be stored in the freezer for up to 3 months.
FAQ (Questions and Answers)
Sicilian Cuttlefish with Peas
Can I use squid or calamari with this recipe?
Yes, but if the tentacles are too large, they need to be cooked a bit longer than the rest.
