Cuttlefish with potatoes and stewed peas is a simple, flavor-packed seafood main course, perfect for those who love home-style recipes with authentic taste. In this preparation, the cuttlefish cook slowly together with fresh tomatoes, onion, garlic and a glass of white wine, creating a fragrant sauce that embraces the potatoes and peas.
The addition of olives, parsley and a pinch of chili makes these cuttlefish with potatoes and stewed peas even more tasty. An easy recipe to prepare, ideal to serve piping hot with a few slices of bread for dipping.
If you love seafood dishes try these other tasty recipes as well:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lb (about 21 oz) cuttlefish (weight when cleaned)
- 1 medium (about 4.6 oz / 130 g) onion (one)
- 2 cloves garlic (2 cloves (about 5 g))
- 13 green olives (or as many as you like)
- to taste chopped parsley
- 2 plum tomatoes (or another tomato variety such as Piccadilly)
- 1/3 cup (approx. 3.4 fl oz / 100 ml) white wine
- 3 medium potatoes (about 12.7 oz / 360 g) potatoes (weight when cleaned)
- 3/4 cup (approx. 4.2 oz / 120 g) peas (I used frozen peas)
- to taste ground chili powder (optional, if desired)
Tools
Below I list the tools I used to make the recipe.
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- 1 Saucepan
- 1 Serving Spoon serving spoon with acacia wood handle
- 1 Knife
- 1 Bowl
Steps
First, I cleaned and washed the cuttlefish, then cut them into uniform pieces.
I placed them in a saucepan without adding anything, so they would release excess water.
Once the water was reduced, I deglazed with a glass of white wine, letting the alcohol evaporate.
Meanwhile I prepared the seasoning: I chopped the onion, garlic, fresh plum tomatoes and olives. I cut the potatoes into cubes and soaked them for a few minutes to remove excess starch.
I weighed the peas and set them aside, because they cook faster.
I added all the ingredients to the cuttlefish in the saucepan, except the peas, adding hot water.
I covered with the lid and let it simmer over medium heat for 20 minutes.
After the first 20 minutes, I added the oil, the peas, salt, parsley and a pinch of chili if desired.
I continued cooking for another 20 minutes, until the cuttlefish were tender and the potatoes slightly broken down, creating a natural creaminess in the sauce.
The cuttlefish with potatoes and peas are now ready to serve hot, accompanied by a few slices of bread to make the classic dip (scarpetta).
How to store cuttlefish with potatoes and stewed peas
Cuttlefish with potatoes and stewed peas can be stored in the refrigerator for up to 2 days in an airtight container. To preserve them best, reheat gently over low heat with a drizzle of oil before serving again.
Cuttlefish with potatoes and stewed peas can be stored in the refrigerator for up to 2 days in an airtight container. To preserve them best, reheat gently over low heat with a drizzle of oil before serving again.
Main ingredients for a flavorful stew:
Cuttlefish with potatoes and stewed peas become truly flavorful thanks to the choice of the right ingredients. Fresh plum tomatoes create a sweet and aromatic sauce, while potatoes add creaminess to the dish.
The peas add color and sweetness, while the olives and parsley complete the flavor with delicate aromatic notes. A glass of white wine helps enhance the taste of the cuttlefish.
Choose fresh, quality ingredients, because in simple recipes like this every detail counts.
FAQ (Questions & Answers)
Did you like this recipe for cuttlefish with potatoes and stewed peas?
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Cuttlefish with potatoes and stewed peas is an easy and flavorful seafood main dish.
