Jump to Recipe
Cuttlefish with Peas and Tomato Pulp is one of the classic examples of light, delicious, and healthy Ligurian cuisine. In this recipe, the cuttlefish can easily be substituted with squid, sepia, or octopus.
You can exclude cherry tomatoes from the ingredient list. One thing remains unchanged: it’s absolutely essential to “clean” the plate with bread at the end of the meal, because the sauce is unbelievably delicious!
In Italian language we call this action “Fare la scarpetta”.
Cuttlefish with green peas
Traditional Italian recipe of Seppie con piselli
Ingredients
- 500 gr cuttlefish or totani
- 300 gr frozen green peas
- 50 gr onion
- 50 gr carot
- 1/2 celery stalk
- 50 ml white dry wine
- 200 ml tomato pulp
- olive oil
- Sage or parsley
- Red bell pepper
- 3 gloves garlic
- 50 gr Cherry tomatoes
- Chili pepper optional
Instructions
- We start preparing Cuttlefish with peas by thoroughly rinsing the cuttlefishes, removing the hard “hook” from the oral cavity . Rinse them and place them in a sieve to let as much water drain off them as possible.
- Heat a pan with olive oil, garlic, and spices (photo 1). Remove the garlic once fragrant. Add carrots and celery, and sauté in olive oil for 5 minutes, stirring occasionally to avoid burning (photo 2).
- Add the cleaned cuttlefish to the pan with the vegetables (photo 3). Increase the heat and cook off the excess moisture. Pour in white wine (photo 4), stirring for another 5 minutes until the alcohol evaporates. Cover the cuttlefish with a lid (photo 5) and cook on low heat for 15-20 minutes.
- Add the tomatoes (photo 6) and tomato pulp, and cook for an additional 15 minutes (photo 7). Add the frozen peas (photo 8), add salt, and simmer on low heat until all the ingredients are fully cooked (photo 9).
- Serve the delicious cuttlefish with peas alongside fresh, crispy bread!
Notes
The ready Cuttlefish with green peas and tomato pulp possible keep in fridge for 3 days as maximum. Or possible to frozen it.
