Cuttlefish with peas and bacon

The recipe for cuttlefish with peas and bacon is a delightful dish that combines the delicate flavor of the sea with the rusticity of the land. Here is the recipe to prepare it:

Ingredients

• 500 g of cleaned cuttlefish
• 300 g of fresh or frozen peas
• 100 g of smoked bacon, diced
• 1 small onion
• 1 clove of garlic
• 1 glass of white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley (optional)

Preparation

1. Start by cutting the cuttlefish into strips or small pieces, according to your preference.
2. Finely chop the onion and garlic.
3. In a large pan, heat a drizzle of olive oil and add the onion and garlic. Sauté until they become translucent.
4. Add the bacon and let it brown until it becomes crispy.
5. Pour the cuttlefish into the pan and cook for a few minutes, turning occasionally.
6. Deglaze with the white wine and let it evaporate on high heat.
7. Add the peas, lower the heat, cover with a lid, and let cook for about 20-30 minutes. If necessary, add a little water during cooking to prevent it from drying out too much.
8. Adjust the salt and pepper to your taste.
9. At the end of cooking, if you wish, you can add chopped parsley to bring freshness to the dish.

Serve the cuttlefish with peas and bacon hot, perhaps accompanying the dish with a nice slice of homemade bread for dipping.

Curiosity

Cuttlefish are highly valued in Mediterranean cuisine and are particularly versatile. They can be prepared in stew, grilled, fried, or as the main ingredient in risottos and pasta. In this dish, the combination of peas and bacon creates a very harmonious meeting of marine and earthy flavors.