Cuttlefish and peas are a delicious fish dish typical of Italian tradition. The cuttlefish, cooked together with fresh peas, blend into a unique and tasty flavor. Perfect to serve as a main course, this dish is easy and quick to prepare.
Prepare the cuttlefish for cooking by skinning them, removing the innards, beaks and eyes, but keeping the sacs that contain the yellowish liquid.
Sauté the thinly sliced onions in the oil and as soon as they are softened add the washed cuttlefish, still dripping with water.
Let them absorb the flavor well, then add their amber sauce, the chopped parsley and the peas.
Season sparingly, bring to a boil, cover, reduce the heat to low and slowly cook until fully done.
It will take about 1 hour for the cuttlefish and peas to be cooked and for their broth to thicken to the right consistency.
Frying pan
Wooden spoon
Italy
| Energy (kcal) | 70.1 |
| Carbohydrates (g) | 3.04 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 1.15 |
| of which Saturates (g) | 0.32 |
| Protein (g) | 11.55 |
| Fiber (g) | 1.15 |
| Sale (g) | 0.07 |
