The cuttlefish with peas is a traditional Italian fish main course: the cuttlefish are stewed with peas and tomato, a cooking method that brings out the flavor of all the ingredients.
1 Clove (5 gm)
1 Bunch (100 gm)
Salt and pepper
Dry white wine
Extra virgin olive oil
1 1⁄2 Cup (24 tbs)
2 Cup (32 tbs)
1. Saute garlic, onion, parsley in a pan with oil and then add the cuttlefish. Cook for at least 2-3 minutes.
2. Add salt, pepper & white wine. Let it evaporate slightly, add the peas and tomato mix well, after that cover with a lid and let it simmer for at least 30 minutes on a very low flame.
3. If it dries out too much, add a little vegetable broth or fish stock.
4. Sprinkle with chopped fresh parsley and serve with plenty of fresh bread.