CUTTLEFISH WITH PEAS

Preparation To make cuttlefish with peas, first prepare the vegetable broth. Once filtered, keep it warm; then peel and chop the onion with a knife. Now take your already cleaned cuttlefish (if they are not cleaned, you can follow our instructions that you can find in the how to clean cuttlefish page). Remove the tentacles, eliminate the eye and cut them into small pieces. Cut the mantle into rather wide strips. Heat the olive oil in a large pan, pour in the chopped onion and sauté over medium heat for about 10 minutes, adding hot vegetable broth as needed to prevent the onion from drying out too much. When the onion is very soft and transparent, add the cuttlefish, salt and pepper. The cuttlefish may release some water, so you can increase the flame to dry them. When they have lost their water, deglaze with the white wine and let it evaporate. Finally, add the peas, the peeled tomatoes previously mashed and deprived of the stem; add a ladle of broth and continue cooking over low heat for 15/20 minutes. Meanwhile, wash, dry and chop the parsley. When the cuttlefish with peas are tender, turn off the heat, flavor with fresh parsley and serve immediately.