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.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/01/cuttlefish-peas-seppie-e-piselli/