Cuttlefish with Peas is a tasty seafood main course, typical of Mediterranean cuisine. The cuttlefish are cooked together with peas in a flavorful sauce of white wine and garlic. The dish is characterized by a mix of delicate and fragrant flavors, making it perfect to enjoy on any occasion. Its preparation is simple and quick, but the final result is always highly satisfying.
In a small pan, heat four tablespoons of oil with a clove of garlic and when it turns golden, remove it
Place the cuttlefish cut into strips in the pan, season with salt and pepper, stir and let them absorb the flavors
Sprinkle with white wine and let it evaporate
Pour water until the cuttlefish are almost covered
Bring to a boil, then reduce the heat and let it cook slowly, covered, for about an hour
Then add the shelled peas and finish cooking for about 30 minutes
You can also use canned peas
In this case, drain them from their liquid, rinse them, and add them at the last moment
Transfer the preparation to a serving dish
Accompanying wines: Soave “Superiore” DOC, Montecarlo Bianco DOC, Gravina DOC
Pan
Wooden Spoon
Italia, Lazio
| Energy (kcal) | 100.51 |
| Carbohydrates (g) | 5.3 |
| of which Sugars (g) | 2.1 |
| Fat (g) | 3.51 |
| of which Saturates (g) | 0.62 |
| Protein (g) | 9.21 |
| Fiber (g) | 2.08 |
| Sale (g) | 0.05 |
