Cuttlefish with peas (seppie con piselli)
Cuttlefish with peas are a second fish dish, a typical Italian food. It’s an easy and tasty recipe! The ingredients are few, but as usual they must be of excellent quality: cuttlefish (I recommend the small ones), peas, onion, extra virgin olive oil, tomato and parsley; it is an easy recipe with a few steps, but which will guarantee you an excellent result; in about 30/40 minutes, you will cook tasty and soft cuttlefish!
A tip: if after the cooking time they are still hard, just cook them a little longer until they are soft.
Like any traditional recipe, there are several versions. Cuttlefish with peas in white, or the classic recipe of cuttlefish with peas, prepared with blended peeled tomatoes, the one I propose to you. Are you ready to cook this typical Italian dish with me? Follow my easy recipe, step by step and you will bring to the table some delicious cuttlefish with which you will conquer all your guests! Remember that you can also prepare them the day before and simply reheat them before eating them; this will allow you not to spend too much time in the kitchen and enjoy the company of your friends and family!
Ingredients
Half onion
1 bunch of parsley (optional)
40 g of extra virgin olive oil
1 chilli pepper
100 g of white wine
600 g of fresh cuttlefish
Salt
Pepper
2 canned peeled tomatoes
300 g of frozen peas
Method
Cut the onion in small pieces.
Cut also 600 g of cuttlefish in strips
In a blender, whip the peeled tomatoes
In a pan, add some oil and the onion. Fry lightly in low heat
Add the cuttlefish and mix.
Pour the white wine and cook on high heat until the wine evaporate.
Add 300 g of frozen peas, the blended tomatoes, salt, and pepper
Cook on low heat for about 25/30 minutes
The cuttlefish should become soft, if not, rise the time of cooking
Enjoy your meal