Cuttlefish stewed with peas and tomato is a classic dish from Apulian cuisine. You can enjoy the sauce with pasta or as a main course to dip Apulian bread.
It’s truly excellent. The sweet peas pair wonderfully with the cuttlefish, which is a delicate fish. It requires a lot of cooking time but I managed with the pressure cooker. If the cuttlefish is frozen first, it will cook even better as it becomes more tender, and I’ve tested this personally.
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs cuttlefish (cleaned and cut into pieces)
- 1.1 lbs canned tomatoes
- 2 cups peas (frozen)
- 3 tbsps extra virgin olive oil
- 1 clove garlic
- to taste parsley
- to taste salt
Steps
First, wash the cuttlefish (cleaned and prepared by the fishmonger) and cut into medium-sized pieces.
Pour the oil into the pressure cooker and add the cuttlefish pieces. Sauté for two minutes.
Add the blended tomatoes and finely chopped parsley.
Close the cooker and cook for twenty minutes after the pressure has been reached. Follow the instructions in your cooker manual.
Reopen the cooker and add the frozen peas, which cook quickly. Continue cooking for another ten minutes.
Taste a piece of cuttlefish to check for doneness. If you prefer it even more cooked, continue for a few more minutes without the lid.
Serve the hot cuttlefish stewed with peas and tomato on plates, and don’t forget to have a basket of fresh, good homemade bread in the center to dip in the delicious sauce.
Cuttlefish Stewed with Peas and Tomato in a Pressure Cooker
I recommend buying one or two cuttlefish (depending on size) from your trusted fishmonger to ensure freshness and have it cleaned. Everything will be simpler and the house won’t get messy from cuttlefish ink.
Cuttlefish can be frozen to cook at the opportune moment, and this way they will cook in less time.
Freezing actually breaks down the internal fibers.
This content includes one or more affiliate links.
Also, come peek at my social media pinterest instagram twitter facebook
FAQ (Questions and Answers)
Are frozen cuttlefish more tender?
If cuttlefish can be frozen to cook at the opportune moment, it will tenderize them, and they will cook in less time because freezing breaks down the internal fibers.
