The cuttlefish with peas is a very simple and tasty recipe, typical of our culinary tradition.
A so-called surf and turf dish, where land and sea combine perfectly. This recipe also offers a red version, with the addition of peeled tomatoes. In both cases, it’s delicious and light, and also easy to prepare.
Moreover, you can serve cuttlefish with peas both as a second course and as a sauce for a good pasta dish. Having made plenty of it, I tried it with toffette (a pasta shape similar to shells)…well, I assure you it was very appreciated!
For this recipe, you can use either fresh or frozen ingredients. The key to success is using quality ingredients.
If you like cuttlefish, I also recommend these other delicious recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Cuttlefish with Peas
- 2.2 lbs cuttlefish
- 2 1/4 cups peas
- 1 clove garlic
- 1 glass white wine
- 4 tbsps extra virgin olive oil
- 1 bunch parsley
- to taste fish broth
- 1 pinch salt
- 1 pinch pepper
Preparation of Cuttlefish with Peas
First, clean the cuttlefish. Rinse them under running water, then remove the skin and innards. Carefully remove the tentacles and the ink sac (which you can save to prepare a good black cuttlefish pasta!). Now, remove eyes, mouth, and beak. Finally, remove the strip of cartilage that runs through the cuttlefish.
Rinse the cuttlefish again under running water and dry them well with paper towels. Cut the cleaned cuttlefish into strips and also cut the tentacles in half.
In a saucepan, brown a garlic clove in four tablespoons of extra virgin olive oil. Add the cuttlefish and cook for a few minutes (1). Pour in the white wine and let it evaporate.
Then, add the peas and a pinch of salt. Let them season for 2 minutes. Add a few ladles of fish broth and a little chopped parsley.
Cook over moderate heat for about twenty minutes (2).
Finish the dish with a pinch of pepper and a sprinkle of parsley. Serve hot.
Storage
Store Cuttlefish with Peas in an airtight container and place it in the coldest part of the refrigerator. Consume within 2-3 days.
Suggestions
-If you want to try the cuttlefish with peas in red, you can add 500 grams of peeled tomatoes after deglazing with white wine and proceed as per the recipe.
-Customize the dish by adding or varying spices and aromatic herbs according to your personal taste. Try it with fresh rosemary, thyme, or black pepper for a unique flavor touch.
Related Recipes
20 Delicious Fish Main Courses: Unmissable Recipes for a Flavored Lunch
FAQ
Can I substitute fresh peas with frozen ones?
Yes, you can use frozen peas instead of fresh ones. Make sure they are completely thawed before use and consider that they might require slightly different cooking times.
Can I prepare cuttlefish with peas in advance for a dinner?
Certainly! You can prepare the dish in advance and reheat it just before serving.
