Cuttlefish stewed with tomato sauce and peas is a popular dish all over Italy.
It’s cooked nice and slow in a light sauce, sometimes without the addition of tomato. I like mine with a spicy tomato sauce and freshly baked focaccia to mop up all the juices.
CUTTLEFISH WITH PEAS (SEPPIE E PISELLI)
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Seafood
Cuisine: Italian
Serves: 4 people
Ingredients
- 1 kg cuttlefish (cleaned and cut into pieces)
- 400 gr peas
- 1 onion chopped
- 1 carrot diced
- ½ lt vegetable stock
- 350 gr tomato sauce
- 2-3 Tbs olive oil
- 1 small fresh chilli
- salt and pepper
Instructions
- Fry the onions in olive oil for a couple of minutes.
- Add in the carrots and the cuttlefish, cook for 5-10 minutes.
- Add in the tomato, half the stock, finely chopped chilli, salt and pepper. Cook until the cuttlefish is nice and soft, about 30-40 minutes. Add more stock if needed.
- Throw in the peas in the last ten minutes of cooking if using fresh. Or add just before serving if using canned.
- Check for seasoning and serve with plenty bread.
Notes
Serve with boiled potatoes or rice.
Serve the leftovers with pasta for a quick lunch.
Serve the leftovers with pasta for a quick lunch.