Cuttlefish with tomatoes and peas

Name: Cuttlefish with tomatoes and peas
Cook time: 1 h 30 min
Cuisine: Italian
Ingredients: 1kg cuttlefish, cleaned; 1 medium onion, finely chopped; 2 cloves of garlic, sliced; 2 tbsp olive oil; salt; 3 tbsp chopped coriander leaf and stem; 1 tsp paprika; 400g tin roma tomatoes, chopped; 1/2 cup white wine; 250g fresh or frozen peas

Bridgitte Hafner

October 19, 2011

Cuttlefish with tomatoes and peasMarina Oliphant

Time:1-2 hours

Cuttlefish is often mistaken for calamari or squid, and while they are all closely related, each has its own characteristics. The cuttlefish has shorter tentacles and a rather large, wide body and is distinguished by the calcified inner bone - often given to budgies for a hit of calcium. It has more flavour than its cousins and its ink sacs are highly prized in Italy and Spain.

Ingredients

1kg cuttlefish, cleaned
1 medium onion, finely chopped
2 cloves of garlic, sliced
2 tbsp olive oil
salt
3 tbsp chopped coriander leaf and stem
1 tsp paprika
400g tin roma tomatoes, chopped
1/2 cup white wine
250g fresh or frozen peas

Method

To clean the cuttlefish, hold the sac in one hand and gently pull out the tentacles with the other. They will come out with most of the insides attached. Cut the tentacles where the eyes begin and discard the rest. Rinse tentacles well and cut into 3cm lengths. Now, pull the cartilage from inside the body and anything else that may be there and discard. Peel off the cuttlefish's outside skin, which comes off quite easily under running water, and discard. Rinse cuttlefish well and chop into small pieces.
In a medium-sized pot, saute the onion and garlic in olive oil for 10 minutes on low heat until soft and lightly golden. Turn the heat to high and add the cuttlefish. Cook for a few minutes, season with salt and add the coriander and paprika. Cook, stirring for a few more minutes. Add the tomatoes and wine, turn the heat down low and cover with a lid.
Simmer, stirring occasionally, for 20 minutes, then add the fresh peas (if using frozen peas, wait another 10 minutes before adding). Cook for a further 25-30 minutes without the lid until the cuttlefish is tender when pierced with a fork and the sauce has become rich and thick.
To serve
Serve as is with some crusty white bread, tossed through some pasta or with rice pilaf.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

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