Cuttlefish with Peas

Name: Cuttlefish with Peas
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 500 g of Peas; 1 kg of Cuttlefish; 4 tablespoons of Extra Virgin Olive Oil; 1 White Onion; 500 g of Whole Peeled Tomatoes; 50 ml of White Wine; Table Salt; Parsley; Vegetable Broth; Black Pepper

Cuttlefish with Peas is a flavorful fish main course, simple to prepare and full of taste. Follow our recipe and make it with us.

Difficulty Medium
Preparation 30 minutes
Cooking 40 minutes
Servings for 4 people

Cuttlefish with Peas is a fish main course with a rustic flavor, simple to make and part of the Italian culinary tradition. This dish often appears on the Christmas menu and is served on festive occasions, but it is also perfect for special lunches or dinners: you will bring a truly flavorful and wonderful main course to the table.

The cuttlefish is cooked in a sauce made with peeled tomatoes together with baby peas: finally flavored with fresh chopped parsley, it makes a tasty, wholesome dish that is also perfect for dressing pasta.

Mixed Fried Seafood, Italian Fish Soup, Fish Sticks, Seafood and Vegetable Paella, Squid in Tomato Sauce and Stewed Octopus are just a few of the fish recipes on our site, not to be missed by anyone who loves seafood. Choose fresh ingredients bought the same day, and now let’s make Cuttlefish with Peas together.

Ingredients for 4 people

500 g of Peas
1 kg of Cuttlefish
4 tablespoons of Extra Virgin Olive Oil
1 White Onion
500 g of Whole Peeled Tomatoes
50 ml of White Wine
Table Salt to taste
Parsley to taste
Vegetable Broth to taste
Black Pepper to taste

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Method

To make the Cuttlefish with Peas, start by preparing the vegetable broth. Clean the cuttlefish and set them aside, then sauté the finely chopped onion in a pot with the extra virgin olive oil over medium heat for ten minutes, adding some hot broth as needed.
Once the onion has softened, add the cuttlefish and season with salt and pepper to taste: turn up the heat and let any water released by the cuttlefish cook off, then deglaze with the white wine and let the alcohol evaporate completely. Add the drained baby peas and the crushed, cleaned peeled tomatoes, pour in a ladleful of broth and cook over low heat for about twenty minutes.
Wash, clean and finely chop the parsley and wait for the cuttlefish to finish cooking: when they are tender, add the parsley for flavor, season with pepper to taste, stir gently one last time and serve your Cuttlefish with Peas piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can also flavor the cuttlefish and peas with chopped fresh chili pepper or garlic, and you can leave out the tomato and make this recipe without sauce. Instead of the peas, add potatoes: you will still get a tasty, flavorful dish.

Tips

Slices of Savory Fried Bread or toasted slices of country bread go perfectly with this recipe and are ideal for serving alongside it.

Storage

You can keep the Cuttlefish with Peas for one day at most in an airtight container in the fridge, with some of the cooking sauce at the bottom. If you used fresh ingredients, you can also freeze it.