The Cuttlefish with Peas and Cherry Tomatoes is delicious both freshly cooked and at room temperature. In fact, often, when the temperatures rise, I eat them once they have cooled down. I usually always buy fresh fish, but if you use good frozen fish, the recipe will still be delicious. Just consider that the weight will almost halve, so my advice is to calculate for 4 people, at least 2.6 lbs of frozen cuttlefish, but those already cleaned. If you have opted for fresh mollusks, get the bag that contains the cuttlefish ink: you can use it later for a risotto or to color fresh pasta: you can also freeze it.
If you have leftovers, chop them into small pieces and use them to dress pasta or even croutons.
Very Important: when using frozen foods, it is good to defrost them slowly in the refrigerator. This way, they will not deteriorate and will retain all their organoleptic characteristics.
If you like cuttlefish, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs cleaned cuttlefish
- 3 1/3 cups fresh peas, shelled
- 2 cloves garlic
- 14 oz red cherry tomatoes
- 7 oz white wine
- 4 tbsps extra virgin olive oil
- to taste salt and pepper
Tools
- 1 High-sided saucepan
- 1 Paper towels
- 1 Colander
- 1 Small pot
How to Prepare Cuttlefish with Peas and Cherry Tomatoes
To prepare cuttlefish with peas, start by rinsing the mollusks you had your trusted fishmonger clean directly under running water.
Drain them in a colander, and once they have lost most of the water, pat them dry with paper towels. Drying them well prevents them from turning into a sort of broth during cooking.
Cut the cuttlefish into strips and chop both the garlic and cherry tomatoes.
Put the four tablespoons of extra virgin olive oil in the saucepan, along with the garlic.
Sauté for a few seconds, add the well-dried cuttlefish, and deglaze with the white wine, which should be previously heated in the microwave or in a small pot.
Let it cook for about 2 minutes, until it starts to boil again, then add the fresh peas and red cherry tomatoes to the pot.
Salt, pepper if desired, mix well, and cover with a lid, leaving an opening for the steam to escape. Cook over a slightly lower flame for about 30/40 minutes.
Halfway through cooking, check if they need water, as they may have dried out too much. If needed, add a little at a time, but make sure it is boiling, and finish cooking.
Serve your Cuttlefish with Peas and Cherry Tomatoes hot, and if desired, sprinkle with fresh chopped parsley.
Advice and Storage
The Cuttlefish can be kept in the fridge for a day, and when you reheat them, they will be even more flavorful.
Please store them in an airtight container, preferably made of glass or ceramic, as usual.
If you have leftovers, you can chop them into smaller pieces to dress pasta… I assure you it is really nothing short of amazing.
