CookEat Recipe
Cuttlefish with Peas
Tender cuttlefish strips and peas simmered in strained aromatic oil.
Method
Steps
Step 1
Gather the ingredients: 800 g whole cleaned cuttlefish, or about 1.2 kg uncleaned; 300 g shelled fresh peas; 1 medium onion; 1 garlic clove; A generous handful of parsley; 4 tablespoons olive oil; Salt and pepper to taste; Water as needed.
Step 2
If starting with whole uncleaned cuttlefish, remove the skin, cuttlebone, beak, eyes and innards. Keep the ink sac intact while removing it; no ink is used here. Rinse the cleaned bodies and tentacles briefly, drain and cut into thin strips.
Step 3
Finely chop the onion, garlic and parsley. Cook gently in the oil with salt and pepper until lightly coloured. Strain through a fine sieve, pressing the aromatics to extract their flavoured oil.
Step 4
Return the strained oil to the pan and add the cuttlefish strips. Cook gently, adding a little water when needed to prevent catching. Simmer until almost tender, about 30 to 45 minutes depending on size.
Step 5
Rinse the fresh peas in cool water and add them still wet. Continue simmering until the peas are tender and the cuttlefish reaches at least 74°C and is tender. Add small splashes of water as necessary. Serve hot with the cooking juices.
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