The CUTTLEFISH AND PEAS are one of those dishes that tell tradition in a simple and sincere way. A timeless seafood main course, prepared across Italy with small family variations, it combines the delicacy of cuttlefish with the natural sweetness of peas in a fragrant, comforting sauce. It is a recipe that brings back Sunday lunches, when time seemed to slow down and the kitchen filled with the aroma of the sofrito meeting the sea.
In this classic version, the cuttlefish are slowly cooked in tomato, becoming tender and flavorful, while the peas turn into a natural cream that binds everything harmoniously. The result is a genuine and reassuring dish, rich yet light, perfect to accompany with a slice of country bread or hot polenta.
Ideal as a main course or as a single dish on colder evenings, Cuttlefish and Peas show how a few simple ingredients can create a complete, balanced recipe full of tradition.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs cuttlefish
- 2 1/2 cups peas (fresh or frozen)
- 1 small onion
- 2 tablespoons tomato paste (or 3/4 cup (200 g) tomato purée)
- Half glass white wine
- to taste extra-virgin olive oil
- to taste salt
- to taste black pepper
- 1 bunch parsley
For the cuttlefish and peas you will need
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Small bowl
Preparation of cuttlefish and peas
Clean the cuttlefish by removing the central bone and, if present, the ink sac; then rinse and separate the body from the tentacles. Cut the body into strips and halve the tentacles. You can also use frozen cuttlefish that have already been cleaned and thawed in the refrigerator.
Place a drizzle of oil in a large pan and gently sauté the finely chopped onion over low heat.
Add the cuttlefish and let them brown for 5 minutes over high heat.
Deglaze with the white wine and let the alcohol evaporate.
Add the tomato paste diluted in a little water or the tomato purée.
Cover and cook over medium-low heat for 25–30 minutes, stirring occasionally.When the cuttlefish begin to become tender, add the peas.
Adjust salt and pepper and continue cooking for another 15–20 minutes, until the cuttlefish and peas are tender but not falling apart.Turn off the heat and finish with a sprinkling of chopped fresh parsley.
