Cuttlefish and peas: a classic of Italian cuisine that never gets old! 😋 This seafood main course is a true concentrate of flavor and lightness, perfect for bringing the tastes of the Mediterranean to the table. Do you know why I love it? Because it’s a dish that pleases everyone, even the kids! 😉 Easy and quick to prepare, yet rich in flavor and genuineness, with tender cuttlefish and sweet peas that everyone loves. Every time I cook it, it’s a guaranteed success! Cuttlefish and peas blend together in an irresistible combination, offering a fulfilling and nutritious culinary experience. Discover how to prepare cuttlefish with peas with our video recipe, and surprise your family with a simple yet flavorful dish!
- 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)
- 10.6 oz frozen peas
- 1 onion
- 1 clove garlic
- Half cup white wine (Dry)
- 14.1 oz peeled tomatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons capers
- 2.5 oz pitted olives
- to taste salt
- 1 pinch black pepper
Tools
- 1 Skillet
Steps
First of all, I defrosted the cuttlefish. You know, I prefer using frozen ones because they are convenient and quick! I rinsed them well under cold running water, removing any ice residues, and then patted them dry with paper towels. A crucial step for perfect results! 😉
Then, I took a lovely golden onion and two fragrant garlic cloves. I finely chopped them, almost reducing them to a paste. This will be the base of our sauce, giving the cuttlefish an incredible flavor! 😋
After chopping the onion and garlic, I sautéed them in a large skillet with some extra virgin olive oil. As soon as the onion started to turn golden, I added the capers and olives that I had previously broken up with my hands. I continued to sauté everything for a few minutes, just enough time to infuse the oil with the aromas of the ingredients. This rich and flavorful sauté will be the base for our delicious cuttlefish with peas recipe.
And now, the moment we’ve been waiting for: it’s the cuttlefish’s turn! ✨ Mine were small and tender, perfect for this recipe. After rinsing them carefully under running water and patting them dry, I tossed them into the fragrant sauté. What music! 🎶 I browned them well over high heat, turning them frequently to get an all-around golden color. A true spectacle for the eyes and palate! 😋
Then, I deglazed with a generous splash of white wine. I turned up the heat to let the alcohol evaporate, stirring with a wooden spoon. Finally, I lowered the heat to a minimum, covered the skillet, and let the cuttlefish soak in their sauce for about twenty minutes. Patience… the result will be amazing! 😉
After the 10-minute cooking time for the cuttlefish, it’s time to add the peas. I poured them into the skillet, and immediately after, I added the peeled tomatoes. I crushed them coarsely with a wooden spoon for a more rustic sauce. If you prefer a finer sauce, you can crush the tomatoes by hand before adding them.
To flavor the sauce, I added a generous dose of oregano. I put the lid back on and let it cook over low heat for another 20 minutes, or until the sauce thickened.
While the sauce was simmering slowly, I had an idea! 😋 I decided to prepare some toasted bread slices, spread with a thin layer of butter. Imagine the goodness: cuttlefish with peas accompanied by a warm and fragrant crostino… irresistible! 🤤
When the sauce reached the perfect consistency, I turned off the heat and covered the pot. I let everything rest for about ten minutes, so the flavors could blend perfectly. And you know what? This little trick truly makes a difference! 😉 Each bite was an explosion of flavor, a perfect mix of cuttlefish, peas, sauce, and toasted bread. A real treat for the taste buds!
And here you have Cuttlefish with Peas, ready to be enjoyed! 🎉 A simple yet flavorful dish, perfect for a lunch or dinner with friends. Arrange the cuttlefish and peas on a nice serving plate, and cover everything with the hot and fragrant sauce. 😋 Don’t forget the toasted bread slices: they are perfect for scooping up every last drop of this delicious sauce! 😉
If you prefer a more substantial main dish, you can accompany cuttlefish with peas with steaming soft polenta or fragrant couscous. The creamy texture of polenta is a perfect match for the bold flavor of the cuttlefish, while couscous adds an exotic and light touch. It’s up to you! 🤩
For a final touch, decorate the plate with a sprinkle of fresh parsley. And if you love spicy flavors, add a pinch of chili pepper to the sauce or serve it on the side. Enjoy your meal, everyone!
Cuttlefish with Peas: Storage and Tips
Storage:
In the fridge: Cuttlefish with peas can be stored in the refrigerator for up to 2 days. It’s advisable to place them in an airtight container to avoid absorbing other food odors.
In the freezer: If you want to store them for a longer period, you can freeze them. In this case, it’s best to freeze them in individual portions to ease defrosting. Defrost 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 to taste.
For a crunchier 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 bit of creativity, you can customize your Cuttlefish with Peas and create a new and tasty dish every 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 the cuttlefish with the sweetness of the peas, the spiciness of the capers, and the saltiness of the olives. To bring out these flavors best, it is 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 the next bite. The wine should have medium structure to stand up to 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 could 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 an excellent 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, more aromatic wine.
Sauvignon Blanc: An international white wine, Sauvignon Blanc has pronounced acidity and herbaceous and citrus notes. It’s an excellent choice if you prefer a more complex, 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 distinctive character. Besides white wine, you can also pair this dish with a rosé wine. A fresh and mineral rosé, such as a rosé from Salento or Tuscany, can be an excellent 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!
