Braised cuttlefish with peas

Name: Braised cuttlefish with peas
Cook time: 30 min
Ingredients: 1kg cuttlefish, cleaned and cut into 1/2cm-wide strips; Salt; 4 tbsp extra-virgin olive oil; 1 onion, finely chopped; 2 tbsp passato (tomato puree); 3 fresh chillies, deseeded and left whole; 1/2 tsp freshly ground pepper; 3 tbsp finely chopped parsley; 500g fresh peas, shelled

STEVE MANFREDI

October 18, 2011

Braised cuttlefish with peasMarco Del Grande

Time:< 30 mins

Calamari's cousin is a tasty change from summer seafood fare, cuttlefish.

Ingredients

1kg cuttlefish, cleaned and cut into 1/2cm-wide strips
Salt
4 tbsp extra-virgin olive oil
1 onion, finely chopped
2 tbsp passato (tomato puree)
3 fresh chillies, deseeded and left whole
1/2 tsp freshly ground pepper
3 tbsp finely chopped parsley
500g fresh peas, shelled

Method

Pat dry the cuttlefish with kitchen paper or a clean tea towel. Season the cuttlefish with a couple of good pinches of salt. Heat the olive oil in a pot and lightly fry the onion for five minutes, stirring continually.
Turn up the heat and add the cuttlefish, passato, chilli, pepper and parsley.
Add 1/2 a cup of water and bring to boil. Immediately turn down the heat to as low as possible, cover with a lid and simmer for 10 minutes. Add the shelled peas, stir and cover, simmering for a further 20-25 minutes until the peas are cooked. Season with salt to taste and serve hot with bread, cous cous, rice or polenta.

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