The cuttlefish with peas is a traditional Italian fish main course: the cuttlefish are stewed with peas and tomato, a cooking method that brings out the flavor of all the ingredients.
***
Today we’ll be cooking together a fish main course, typical of Rome: the cuttlefish with peas. Tasty and appetizing, the cuttlefish with peas is made by stewing: this cooking method blends and brings out the flavor of all the ingredients. But let’s see together what we’ll need:
• 2,2 lbs (1 kg) of cleaned baby cuttlefish (or the larger ones if you prefer)
• 1 onion / 1 clove of garlic
• 1 bunch of parsley
• salt / pepper
• just under ½ cup (100 ml) of dry white wine • 4 tbsp of extra virgin olive oil
• 3 ½ cups (500 g) of green peas
• just over 1 ½ cups (400 g) of tomato (whole peeled or crushed)
• fish stock or vegetable broth, as needed
Let’s go make the cuttlefish with peas:
First of all, put the oil, the crushed garlic and the chopped onion in a pan. Now add the chopped parsley… stir for a while… then add the cuttlefish. Cook in this way for at least 2-3 minutes.
At this point, add salt… pepper… and the white wine. Let it evaporate slightly.
Now it’s time to add the peas… mix well… then add the tomato, whole peeled or crushed, as you prefer. Blend everything, after that cover with a lid and let it simmer for at least 30 minutes on a very low flame. If it dries out too much, add a little vegetable broth or fish stock.
The cuttlefish with peas is ready to be tasted, sprinkle with chopped fresh parsley and serve with plenty of fresh bread. From Sonia and GialloZafferano, bye and see you next video recipe.