Small cuttlefish stew, an Italian fish main course that is perfect for special occasions.
We give it a boost with a pinch of chilli pepper.

Serves 4, Preparation 15 mins, Cooking 20-25 mins

  • 700 g fresh small cuttlefish preferably already cleaned or frozen ones
  • 300 g fresh or frozen peas or canned peas
  • 1 level spoon of tomato paste
  • 350 g tomato sauce
  • dry white wine, 40 ml
  • salt and pepper, to taste
  • 1 onion, finely sliced
  • a sprig of fresh parsley, chopped
  • Olive Oil, 2 tablespoons



Heat 2 tablespoons of Olive Oil in a non-stick frying pan or crock pot, gently wilt the sliced onion.

Add the cuttlefish and brown them for a few minutes. Then raise the flame and deglaze with the white wine, allow it to evaporate, then lower the flame again.
Add the tomato paste and stir, then the peas, tomato puree and chopped parsley, stir and cook with the lid on low heat for at least 20 minutes.

Stir occasionally, add black pepper and salt only at the end of cooking.

To check whether the cuttlefish is cooked, simply insert a toothpick: if it goes in smoothly then the cuttlefish is cooked, otherwise it needs a few more minutes of cooking.


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