Stewed Cuttlefish with Peas, a great idea for both a lunch and special occasions, extremely tasty and simple to make.

A recipe with ancient origins, so inviting that bringing it to the table is always a celebration.

Making this recipe with cuttlefish will allow you to bring a tasty and fragrant dish to the table with very few ingredients and very few steps.

If we can’t find nice fresh cuttlefish, we can easily replace them with squid, calamari, baby octopus, and so on. Alternatively, if we prefer, we can also use frozen ones.

Besides, of course, peas form the base of this preparation, which in this case we chose frozen but you can obviously use those in glass or canned too, and cuttlefish there is tomato.

In reality, there are different versions, some white, but in this case, we wanted to use it as it gives a beautiful flavor and an excellent touch of color.

If you like a hint of chili, you can use it.

Here we will reveal all the steps.

Try this recipe of mine for cuttlefish with peas and see how delicious it is!

Difficulty: Very Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 3 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

320.64 Kcal

calories per serving

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Energy 320.64 (Kcal)
Carbohydrates 21.08 (g) of which sugars 5.81 (g)
Proteins 27.21 (g)
Fat 14.48 (g) of which saturated 1.77 (g)of which unsaturated 0.31 (g)
Fibers 5.78 (g)
Sodium 1,642.05 (mg)

Indicative values for a portion of 200 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

2.2 lbs cuttlefish (weight when cleaned)
3 1/3 cups frozen peas (frozen or canned)
1 onion
to taste chopped parsley
1 cup tomato puree
Half glass white wine
chili pepper (optional)
4 tablespoons extra virgin olive oil
salt
pepper

Tools

Steps

If we haven’t purchased them already cleaned, clean the cuttlefish.
Then cut them into large pieces with scissors.
(Cut the sacks into strips about 1.5-2 inches long, separate the tentacles from each other, and thinly slice the fins).
Begin to chop the parsley and onion and transfer them to a pan with some oil.
As soon as the onion is golden, add the cuttlefish, mix and deglaze with some white wine.
Next, add the peas, stir, cook for 10 minutes, and then add the tomato puree.
Add salt and pepper.
Cook for about 20 minutes or until the sauce has reduced.
Finish by adding some ground pepper and serve.
Enjoy your meal.

Tips

Don’t overcook the cuttlefish or they might become rubbery and tough.

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