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Cuttlefish With Peas

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Cuttlefish with peas
  • 1Yield
  • 4Servings
  • 10 mPrep Time
  • 35 mCook Time
  • 45 mReady In
Print Recipe

Cuttlefish with peas is a perfect match to combine a second course with its side dish.

There are two versions of this preparation: cuttlefish with peas “white” and cuttlefish with peas and tomato. What you see is the stewed version, the more traditional one, a classic recipe of Italian cuisine suitable for every type of occasion.

Discover the authentic Italian recipe for cuttlefish with peas!

If you like mollusks, take a look also at Stuffed Squid.

 

Ingredients

Nutrients in a portion (250g)

Calories
180
Protein
45.40g
Fat Total
5g
Fat Saturated
0.8g
Carb
31.10g
Dietary Fiber
9.50g
Cholesterol
252mg
Sodium
970mg

Step by step method

  • Step 1

    Start cleaning the cuttlefish or by it already cleaned. Once cleaned and gutted, cut into rings.

  • Step 2

    Begin to chop the parsley and the onion and transfer them to the pan with oil.

  • Step 3

    As soon as the onion is golden, add the cuttlefish, mix and add white wine.

  • Step 4

    Then add the peas, stir, cook 10/15 minutes. If the peas are frozen make sure that their water will be dried. Finally put the tomato sauce. Add salt and pepper.

  • Step 5

    Cook for about 20 minutes or until the sauce is reduced.

  • Step 6

    Your cuttlefish with peas are ready to be brought to the table.

Tips & variations

  • You can keep the cuttlefish with peas in the fridge in an airtight container for 1 day at most. You can freeze them if you have used fresh, non-thawed ingredients.

  • Toast some slices of homemade bread and season with oil and garlic, will be a perfect accompaniment to cuttlefish with peas.

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