Recipe CUTTLEFISH WITH PEAS and MUSHROOMS
An easy and quick dish to prepare, ready in just 30 minutes, that will surprise with its delicate and enveloping taste: Recipe CUTTLEFISH WITH PEAS and MUSHROOMS.
I decided to amplify the goodness of a kitchen classic like cuttlefish with peas by adding mushrooms, a timeless homemade recipe widespread in many coastal regions of Italy to which porcini (or champignons) add color, fragrance, and an extra touch.
Preparing the recipe for CUTTLEFISH WITH PEAS and MUSHROOMS is very simple: just blanch the peas, meanwhile cook the mushrooms in a pan with garlic and parsley and add the baby cuttlefish at the end; a little white wine, some freshly chopped parsley, and in no time the dish is ready.
There are different versions of this recipe: some flavor the cuttlefish with a pinch of chili, some add fresh tomatoes or tomato paste, some prefer – like in my recipe today – the white version; the only common rule is to be very attentive to the cooking of the cuttlefish which must be tender: the secret is to cook them very briefly or for a long time, only then will they be tender enough to melt in your mouth.
Prepare the recipe for CUTTLEFISH WITH PEAS and MUSHROOMS, a recipe suitable for all year round, since you can also use frozen ingredients, which is often included in the HOLIDAY MENU as a fish-based Christmas main course.
And if shellfish and/or mushrooms are your passion, also try
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 205.05 (Kcal)
- Carbohydrates 9.44 (g) of which sugars 4.45 (g)
- Proteins 22.19 (g)
- Fat 9.04 (g) of which saturated 1.03 (g)of which unsaturated 0.21 (g)
- Fibers 3.07 (g)
- Sodium 770.73 (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
- 1.76 lbs baby cuttlefish (cleaned weight)
- 14.1 oz mushrooms (porcini or champignon)
- 2 cups peas (cooked)
- 3.5 tbsp dry white wine
- to taste salt
- 1 pinch black pepper (ground)
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 2 tbsp chopped parsley
Tools
- Pan
Steps
First, clean the mushrooms: scrape the stem with a knife and wipe the cap with a damp piece of paper to remove excess dirt. The mushrooms should touch water as little as possible. Then slice them thinly lengthwise.
If you haven’t had the cuttlefish cleaned by the fishmonger, clean them and then separate the tentacles from the body and cut the baby cuttlefish into strips lengthwise.
Heat 2 tablespoons of oil in a pan, add a tablespoon of chopped parsley and the garlic clove, and let it flavor for a minute. Remove the garlic. Add the mushrooms and blanched peas and sauté over high heat for about 5 minutes. Taste and adjust salt and pepper. Then add the cuttlefish, stir and continue cooking for another 3 minutes over high heat.
Pour in the white wine and let the alcohol evaporate (1 minute), stir and slightly lower the heat, then leave for another minute. Prick the cuttlefish with a fork to ensure they are tender. Like all shellfish, they should be cooked very briefly or for a long time!
Once cooked, finely chop the parsley, add it to the pan, give it a final stir, and serve the CUTTLEFISH WITH PEAS AND MUSHROOMS. Enjoy your meal!
NOTES
To make this recipe you can use either fresh or frozen ingredients (cuttlefish, mushrooms, and peas) it is clear that with fresh products the result will be better, but in the first case you will have saved time, money, and effort.
To turn this dish of cuttlefish with peas and mushrooms into a one-dish meal, I recommend serving it with toasted slices of rustic bread and flavoring them with oil, garlic, and salt.
STORAGE
You can store the cuttlefish with peas and mushrooms in the fridge in an airtight container for up to one day. If you have used fresh and not defrosted ingredients, you can also store them in the freezer.
NUTRITIONAL TABLE CUTTLEFISH WITH PEAS
FAQ (Frequently Asked Questions)
How do you prevent cuttlefish from getting tough?
Like all shellfish, cuttlefish or baby cuttlefish should be cooked very briefly (maximum 4/5 minutes) or for a long time. For longer cooking like stews or extended soups, cook them for over 30/40 minutes, otherwise, the cuttlefish will be tough to the point of being inedible. Exceeding half an hour means avoiding the toughness of the flesh, the shellfish become tender and acquire an intense sea flavor.
How to clean frozen baby cuttlefish?
After thawing them, remove the skin by making a small incision on the body and pulling it off. Rinse them thoroughly under running water, taking care to clean the inside too. It’s up to you whether to detach the tentacles or cook the cuttlefish whole.
How do I know when the cuttlefish are cooked?
If when you try to pierce a piece of cuttlefish with a fork or a toothpick, it penetrates easily, it means the cuttlefish is cooked; otherwise, it means that cooking needs to be extended
