Cuttlefish with Peas

Before the end of pea season I suggest this quick recipe. You can also use frozen peas, taking care to select the smaller ones and tender ones. This dish can be useful to propose even to those who are not lovers of fish such as children.

CUTTLEFISH WITH PEAS
Preparation time: 15 minutes | Cooking time: 40 minutes
Serves 4

1 ½ pounds of Cuttlefish (purchased already thawed)
1 box of fresh peas or ½ bag of frozen peas
1 onion
1 bunch of parsley
1 tablespoon of tomato sauce
½ cup dry white wine
1 garlic clove
2 tablespoons extra virgin olive oil
salt and pepper

  1. Wash the cuttlefish and let them drain in a colander.
  2. Thinly slice the onion and add it to a pan with two tablespoons of oil, let it saute until it becomes transparent. Add the peas, mix and season with salt and pepper. Cook over high heat for 15 minutes, stirring often. Add the chopped parsley. Turn off. Remove the peas from the pan and keep aside in a dish.
  3. In the same pan add the remaining olive oil and a clove of garlic. When the sauce is nice and hot, add in the cuttlefish and cook over high heat for 10 minutes. Add the tomato sauce and white wine and continue cooking for another 10 minutes.
  4. Remove the garlic and add the peas. Turn off the burner and serve accompanied with toasted homemade bread.

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