Stewed Cuttlefish with Peas

The recipe for stewed cuttlefish with peas is a classic Italian dish, particularly popular in coastal regions. Below you will find the ingredients and the procedure to prepare this delicious dish.

Ingredients

• 500 g of cleaned cuttlefish
• 300 g of fresh or frozen peas
• 1 medium white onion
• 2 cloves of garlic
• 400 ml of tomato puree
• 1/2 glass of white wine
• Chopped parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by cleaning the cuttlefish if they aren’t already; remove the insides, beak, and eyes, then rinse them under running water and cut them into strips or pieces.
2. Finely chop the onion and garlic and sauté them in a large pan with a drizzle of extra virgin olive oil.
3. Add the cuttlefish to the pan and let them brown until they become slightly golden.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Add the tomato puree, salt, and pepper. Cover with a lid and let it cook on low heat for about 20-30 minutes.
6. In the meantime, if you are using fresh peas, blanch them for a few minutes in salted water. If you are using frozen peas, you can add them directly to the pan.
7. After the first 20-30 minutes of cooking the cuttlefish, add the peas and continue cooking for another 10-15 minutes, until the peas are tender and the sauce has slightly thickened.
8. At the end of cooking, adjust the salt and pepper if necessary and sprinkle with fresh chopped parsley.

Serve the stewed cuttlefish with peas hot, perhaps accompanied by crunchy bread or a portion of white rice to soak up the tasty sauce.

Curiosity

Cuttlefish are a widely used ingredient in Italian maritime cuisine and are often prepared stewed, a cooking technique that involves a long stay in an aromatic liquid on low heat, making them particularly tender and flavorful.