Preparation time: 10 minutes (with already cleaned cuttlefish)
Cooking time: 40 minutes
difficulty: low
Le Cuttlefish peas Stewed fish is a delicious second course, relatively quick to prepare and convenient because it comes with a side dish. It's a dish suitable for the whole family, perfect for entertaining friends. It can be easily prepared ahead of time, and any leftovers are just as easy to store.
CUTTLEFISH WITH PEAS RECIPE
Cuttlefish are a seasonal fish, so autumn is the best time to enjoy them. For peas, on the other hand, we must rely on the frozen product, unless we have a stash in the freezer, prepared last spring.
We strongly recommend, unless you are very experienced, to have the cuttlefish cleaned by the fishmongerNot only does this save time, it also prevents ink sac splatters, which are quite difficult to remove. As an alternative to fresh cuttlefish, you can opt for frozen fish, which will simply require longer cooking times.
ALSO READ: Stuffed cuttlefish with aubergines, a tasty yet light dish.
Stewed cuttlefish with peas
Ingredients for 4 people
- 800 grams of cuttlefish (already cleaned)
- 500 grams of peas
- 1 shallot
- 200 grams of tomato sauce
- ½ glass of red wine
- 4 or 5 tablespoons of extra virgin olive oil
- Parsley
- Sale
- Chilli (optional)
Preparation
- Refine the cleaning of the cuttlefish, rinse them under running water, divide the tentacles and cut the heads into strips.
- Clean lo shallot and chop it with the knife. photo 1
- In a large pan, preferably earthenware, warm up In the oil, gently sauté the shallot until it begins to become translucent. If desired, you can also crumble the chili pepper here.
- Add the cuttlefish, mix well to flavor them in the cooking juices.
- Scented with a few chopped parsley leaves.
- Wet Red wine and let the alcohol evaporate.
- United i peas, it doesn't matter if they are still frozen, and mix everything together.
- Pour the tomato puree, stir again until the boil rises, cover and leave to cook for about a quarter of an hour, checking a couple of times.
- After this time, If you check that the cuttlefish are perfectly tender, that the cooking liquid is creamy and the ingredients are well combined.
- Add salt only at this point.
The stewed cuttlefish with peas are ready to eat, hot and fragrant.
An advice
I peas and tomato sauce can be adjusted to taste. The flavor pairs well with polenta, making it a perfect one-dish meal, but the sauce should be generous.
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OUR PEAS RECIPES:
- Creamy pea soup, the recipe with ricotta. Add a few marjoram leaves.
- Pea hummus: the recipe for making it with parsley and lemon juice
- Pea falafel with yogurt sauce: a recipe with an ethnic flavour and a rich accompaniment
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