Total Time45mins
Rating0.0/ 5.0
Servings4people
Ingredients
4
Fresh cuttlefish, cleaned and sliced500 g
Frozen peas300 g
Onion, finely chopped1 medium
Extra virgin olive oil2 tbsp
Dry white wine100 ml
Tomato purée200 g
Garlic, chopped1 clove
Salt
Black pepper
Fresh parsley, chopped
Instructions
1
Sauté the finely chopped onion and garlic in extra virgin olive oil in a saucepan until soft.
2
Add the cleaned and sliced cuttlefish and cook for a few minutes, stirring.
3
Pour in the dry white wine and let the alcohol evaporate over medium heat.
4
Add the tomato purée and frozen peas, mix well.
5
Season with salt and black pepper to taste.
6
Cover and cook over low heat for about 30 minutes, until the cuttlefish and peas are tender and the sauce has thickened.
7
Turn off the heat and add the chopped fresh parsley before serving.
8
Serve hot, accompanied by rustic bread if desired.