Cuttlefish with Peas: A savory and nutrient-rich fish main course. Cuttlefish with peas is a savory and nutrient-rich fish main course, perfect for a light and tasty summer dinner. This easy and quick recipe is ideal for beginners in the kitchen or for those looking for a meal to prepare in a short time. The cuttlefish, the main stars of this dish, are an excellent source of protein and other important nutrients such as iron, selenium, and vitamin B12. The peas, on the other hand, provide fiber and vitamins. Together, these two ingredients create a balanced and nutritious dish, perfect for a healthy and complete diet. The preparation of this dish is simple and requires few steps: the cuttlefish are cleaned and cut into pieces, then cooked in a pan with olive oil, garlic, and white wine. The peas are then added and cooked until tender. The dish is finally flavored with fresh parsley and served hot. Besides being easy to prepare, this dish is also very versatile. You can customize it by adding other ingredients to your liking, such as tomatoes, peppers, or olives. You can also use fresh or frozen cuttlefish. If you are looking for a savory, nutritious, and easy-to-prepare fish main course, cuttlefish with peas is the perfect choice. With this recipe, you can bring a delicious dish to the table that the whole family will enjoy.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
- Energy 197.80 (Kcal)
- Carbohydrates 10.71 (g) of which sugars 4.90 (g)
- Proteins 20.60 (g)
- Fat 8.34 (g) of which saturated 1.66 (g)of which unsaturated 2.63 (g)
- Fibers 3.57 (g)
- Sodium 1,135.18 (mg)
Indicative values for a portion of 450 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
- 1.1 lbs cuttlefish (Already cleaned)
- 10.5 oz frozen peas
- 1 onion
- 1 clove garlic
- Half glass white wine (Dry)
- 14 oz canned tomatoes
- 2 tbsps extra virgin olive oil
- 2 tbsps capers
- 2.5 oz pitted olives
- to taste salt
- 1 pinch black pepper
Tools
- 1 Pan
Steps
I made a dish of cuttlefish with peas using simple ingredients I had at home.
To start, I carefully rinsed the frozen cuttlefish under cold running water to remove any ice or dirt residues. Then I dried them with kitchen paper.
Next, I finely chopped an onion and two cloves of garlic.
These are the first steps to creating a tasty and flavorful dish. Follow my instructions to find out how I completed this recipe!
After chopping the onion and garlic, I put them to sauté in a large pan with a drizzle of extra virgin olive oil.
As soon as the onion started to brown, I added the capers and olives which I had previously crumbled with my hands.
I continued to brown everything for a few minutes, just enough time for the oil to absorb the aromas of the ingredients.
This rich and flavorful sauté will be the base for our delicious cuttlefish and peas recipe.
Let’s move on to the next step: cooking the cuttlefish!
Perfect! The sauté is ready, and now we can add the cuttlefish.
I washed them thoroughly under cold running water to remove any sand or dirt residues and dried them with kitchen paper.
Being very small, I left them whole without cutting, then added them to the pan with the onion, caper, and olive sauté, and seared them for a few minutes, stirring frequently with a wooden spoon until they were golden brown on all sides.
At this point, I deglazed with half a glass of dry white wine, slightly raising the heat and stirring to evaporate the alcohol.
Once the wine evaporated, I turned the heat to low and covered the pan with a lid.
The low heat cooking will continue for about 20 minutes, allowing the cuttlefish to cook slowly and absorb all the flavors of the sauté.
Perfect, here’s the correct step:
After 10 minutes of adding the cuttlefish to the pan, I also added the peas.
A few minutes after adding the peas, I poured in the canned tomatoes.
During the cooking of the tomatoes, I squashed them with a wooden spoon to obtain a more rustic and chunky tomato sauce.
In this way, the final sauce will have a more robust consistency and a more pronounced flavor, perfect for accompanying the cuttlefish.
If you prefer a finer and smoother sauce, you can crush the canned tomatoes with your hands before adding them to the pan.
I also added a generous dose of oregano to flavor the sauce.
I continued cooking on low heat for about 20 minutes, or until the tomatoes reduced and the sauce reached the desired consistency.
While the sauce was gently simmering towards the desired consistency, I thought of preparing some slices of toasted bread with butter.
This way, I could enjoy the cuttlefish with peas at their best, accompanying them with a warm and fragrant crostino.
Once the sauce reached the perfect consistency, I turned off the heat and covered the pot with a lid.
I let everything rest for about ten minutes.
This short rest allowed the flavors of all the ingredients to blend perfectly, creating an even tastier and more nuanced dish.
Each bite was an explosion of flavors and aromas, thanks to the harmony between the cuttlefish, peas, sauce, and toasted bread.
Your Cuttlefish with Peas is ready! A simple dish to make, full of flavor, and perfect for a lunch or dinner with company. Arrange the cuttlefish with peas on a large serving plate.
Drizzle with the hot cooking sauce.
Serve with slices of toasted bread, perfect for scooping up the sauce and completing the taste of the dish.
If you prefer a more substantial one-dish meal, you can serve the cuttlefish with peas alongside freshly made polenta or couscous.
Polenta, with its creaminess, pairs perfectly with the bold flavor of the cuttlefish and sauce.
Couscous, on the other hand, adds a touch of exoticism and lightness to the dish. If desired, you can garnish the dish with chopped fresh parsley.
If you like it spicy, add a pinch of chili pepper to the sauce or serve it with fresh chili on the side.
Bon appétit from Fabio Verdiglione, DadCook
Cuttlefish with Peas: Storage and Tips
Storage:
In the fridge: Cuttlefish with peas can be stored in the fridge for up to 2 days. It’s advisable to keep them in an airtight container to prevent them from absorbing other food odors.
In the freezer: If you want to store them for longer, you can freeze them. In this case, it’s better to freeze them in individual portions to make defrosting easier. Defrost the cuttlefish with peas in the fridge or microwave before using them.
Tips:
For a more intense flavor: You can marinate the cuttlefish for an hour before cooking them in a mix of extra virgin olive oil, white wine, garlic, parsley, and spices of your choice.
For a crunchy touch: Add some breadcrumbs to the sauté before adding the cuttlefish.
For a milder taste: If you prefer a milder taste, you can use cooking cream instead of white wine to deglaze the cuttlefish.
For a spicier dish:
Add a chili pepper to the sauté or serve the dish with fresh chili on the side.
For a vegetarian alternative: You can replace the cuttlefish with mushrooms or tofu. With a little creativity, you can customize your Cuttlefish with Peas and create a new and tasty dish each time!
Enjoy your meal!
Wine for Cuttlefish with Peas, Olives, and Capers: A Perfect Pairing
Cuttlefish with Peas, Olives, and Capers is a dish with a rich and complex flavor, combining the savoriness of cuttlefish with the sweetness of peas, the spiciness of capers, and the saltiness of olives. To best enhance these flavors, it’s important to choose a white wine with the right characteristics.
Here are some tips: The wine should have good acidity to balance the savoriness of the cuttlefish and the saltiness of the olives. A fresh and lively wine will help cleanse the palate and prepare for the next bite. The wine should have a medium structure to support the intense flavor of the cuttlefish and capers. A wine that is too light might be unbalanced, while a wine that is too full-bodied might overpower the dish
Here are some specific wines that could pair well with your Cuttlefish with Peas, Olives, and Capers:
Vermentino: A classic Italian white wine, Vermentino has good acidity, medium structure, and mineral notes. It’s a great choice to pair with this dish.
Pigato: Another Italian white wine, Pigato has pronounced acidity and floral and fruity notes. It’s an excellent choice if you prefer a fresher and more aromatic wine.
Sauvignon Blanc: An international white wine, Sauvignon Blanc has pronounced acidity and herbaceous and citrus notes. It’s a great choice if you prefer a more complex and aromatic wine.
Assyrtiko: A Greek white wine, Assyrtiko has pronounced acidity and mineral and saline notes. It’s an excellent choice if you prefer a wine with a more pronounced character. Besides white wine, you can also pair this dish with a rosé wine. A fresh and mineral rosé, like a Salento rosé or a Tuscan rosé, can be a great alternative to white wine.
Ultimately, the choice of wine is a matter of personal taste. Experiment with different wines to find the one you like best with your Cuttlefish with Peas, Olives, and Capers.
Enjoy your meal!
