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.
Start cleaning the cuttlefish or by it already cleaned. Once cleaned and gutted, cut into rings.
Begin to chop the parsley and the onion and transfer them to the pan with oil.
As soon as the onion is golden, add the cuttlefish, mix and add white wine.
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.
Cook for about 20 minutes or until the sauce is reduced.
Your cuttlefish with peas are ready to be brought to the table.
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.