Italian
Cuttlefish with Peas
by Casa Pappagallo · 705K subscribers on YouTube
Cuttlefish with peas is a classic Italian seafood dish, made tender and flavorful with a slow cooking process and cherry tomatoes.
- Difficulty
- medium
Ingredients
9 items- Cuttlefishcleaned, thawed if frozen; fresh cuttlefish will need longer cooking
- Olive Oila drizzle
- 1 pcsChili Pepper(optional) — whole, or to taste
- 2 pcsGarliccloves, whole
- White Winefor deglazing
- Cherry Tomatoescherry tomatoes, halved
- Piselli (Pisellini Primavera)thawed if frozen; fresh peas need longer cooking
- Parsleyfresh, chopped
- Black Pepper(optional) — to taste
Method
- Heat olive oil in a heavy-bottomed casserole. Add a whole chili pepper (optional) and two whole garlic cloves.
- Add the cuttlefish pieces and let them brown over high heat until all the liquid has evaporated, about 15 minutes.
- Deglaze with white wine and let the alcohol evaporate completely.
- Add halved cherry tomatoes, lower the heat to medium-low, cover, and cook for about 25 minutes, checking occasionally that there is enough liquid (add a little water if needed).
- Check the cuttlefish for tenderness; it should be very soft, like butter.
- Add thawed spring peas and some chopped parsley. Cover and cook for 5 minutes (if using fresh peas, cook for 10–15 minutes).
- Taste, add salt if needed and a little black pepper to taste. Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
