Cuttlerfish with peas

By GialloZafferano · 60 min

Ingredients

Instructions

1. Clean the onion and chop it finely. Put it in a pan with a drizzle of oil and let it soften over low heat, adding a splash of broth or water.
2. Remove the skin from the cuttlefish and separate the tentacles from the mantle. Cut the tentacles into pieces and the upper part into strips.
3. When the onion is well softened, raise the heat, add the cuttlefish and stir for a few minutes. Season with salt and pepper.
4. When the cooking liquid has dried out, deglaze with the white wine and let the alcohol evaporate completely. Add the peas and the crushed peeled tomatoes, add a little more broth, stir, lower the heat slightly and cook for 15–20 minutes.
5. Once cooked, finely chop the parsley, add it to the pan, stir once more and serve.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

OnionTomatoPea