peas & Cuttlefish

"Seppie e piselli" is a straightforward yet tasty dish that blends cuttlefish and peas. This pairing is a classic in numerous coastal regions of Italy and is always a hit at the dining table.

This dish is a simple and flavorful way to prepare cuttlefish, and it also makes a great pasta condiment. I served it on a bowl of polenta but it's equally delightful on his own, paired with some crusty bread to soak up the sauce.

Whether you use fresh shelled peas or frozen ones, the outcome will be delicious either way!

Ingredients

• 1 lb of small cuttlefish (fresh* or frozen)

• 1 lb of shelled peas (fresh or frozen)

• 1/2 cup of dry white wine

• 1/2 onion, chopped

• 2 tbsp of extra virgin olive oil

• Salt and pepper, to taste

• Parsley (optional, to garnish)

  
  

Method

1. Slice the cuttlefish into 1-inch strips (they will end up looking like calamari rings) and cut the tentacles into small pieces.

2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for a couple of minutes.

3. As soon as the onion turns translucent, add the cuttlefish and peas to the pan and sauté over high heat for about 3 minutes.

4. Pour in the white wine and let it evaporate.

5. Season with salt and black pepper, then cover and cook for about 20 minutes or until the cuttlefish are tender.

6. Remove from heat, transfer to a serving dish, and serve immediately garnishing with fresh parsley (optional).

*Note: if buying fresh cuttlefish, make sure you get them cleaned, otherwise you will have to clean them yourself, which is not difficult but lenghlty.