Seppioline in Umido con Piselli e Salsa di Pomodoro, even more perfect when paired by slices of toasted bread or served with polenta or mash.

Serves 4, Preparation 15 min, Cooking 15 – 20 min

  • 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
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons

Method

Thaw and rinse if using frozen baby cuttlefish.

Heat 2 tablespoons of EVOO in a non-stick pan, gently wilt the sliced onion and add a little water if necessary.

Add the cuttlefish and brown them in the pan for a few seconds. Then raise the flame and deglaze with white wine, allowing it to evaporate, then lower the flame again.
Add the tomato paste and give it a stir, followed by the peas and then the tomato puree and chopped parsley, stir and cook with the lid on low heat for at least 15 minutes.

Stir from time to time, add black pepper and salt only at the end of cooking.

You can tell the cuttlefish is cooked by inserting a toothpick and if it goes in smoothly then the cuttlefish is cooked, otherwise it needs a few more minutes of cooking.

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