📝 About This Recipe
Transport yourself to the sun-drenched coast of the Adriatic with this timeless Italian classic. This dish marries the deep, savory umami of tender cuttlefish with the delicate sweetness of spring peas, all simmered in a light, aromatic tomato broth. It is a masterclass in patience, transforming the naturally firm cephalopod into a melt-in-your-mouth delicacy that captures the essence of coastal Mediterranean comfort.
🥗 Ingredients
Main Ingredients
- 2 lbs Cuttlefish (cleaned and cut into 1-inch strips or bite-sized pieces)
- 2 cups Green Peas (fresh shelled or high-quality frozen)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
Aromatics & Base
- 1 medium Yellow Onion (finely minced)
- 2 pieces Garlic Cloves (thinly sliced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1 tablespoon Tomato Paste (double concentrated)
- 1/2 cup Canned San Marzano Tomatoes (crushed by hand)
- 1 cup Vegetable or Fish Stock (warm)
Seasoning & Finish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Red Chili Flakes (optional for a hint of heat)
- 1 pinch Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 piece Lemon (for a final zest)
👨🍳 Instructions
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1
Pat the cleaned cuttlefish dry with paper towels to ensure a good sear. Cut the body into 1-inch thick strips and leave the tentacles whole or halved if large.
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2
In a heavy-bottomed braiser or wide Dutch oven, heat 3 tablespoons of olive oil over medium heat.
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3
Add the minced onion and sauté gently for 6-8 minutes until translucent and soft, but not browned.
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4
Stir in the sliced garlic and chili flakes, cooking for another 1-2 minutes until the garlic is fragrant.
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5
Increase the heat to medium-high and add the cuttlefish. Sauté for 3-4 minutes until the flesh turns opaque and releases some of its juices.
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6
Pour in the white wine and scrape the bottom of the pan to release any browned bits. Let the wine reduce by half.
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7
Stir in the tomato paste and the crushed San Marzano tomatoes, mixing well to coat the seafood.
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8
Add the warm stock until the cuttlefish is just barely submerged. Bring to a gentle simmer.
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9
Reduce the heat to low, cover the pan with a tight-fitting lid, and braise for 35-40 minutes. The cuttlefish should be tender enough to cut with a fork.
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10
Once the cuttlefish is tender, stir in the peas. If using fresh peas, cook for 8-10 minutes; if using frozen, 4-5 minutes is sufficient.
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11
Remove the lid and increase the heat slightly for the last few minutes if the sauce needs thickening; it should be rich and coating, not watery.
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12
Taste and adjust seasoning with sea salt and black pepper. Stir in the fresh parsley and a final drizzle of extra virgin olive oil.
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13
Finish with a light grating of lemon zest over the top for a bright, citrusy aromatic lift before serving.
💡 Chef's Tips
If you can find cuttlefish with the ink sacs intact, stir in a teaspoon of the ink during step 7 for a dramatic 'In Nero' version of this dish. Cuttlefish has a 'double-cook' profile: it is tender after 2 minutes, then gets tough, then becomes buttery-soft again after 40 minutes—don't stop cooking until it reaches that second stage of tenderness. Always use a dry, crisp white wine you would actually enjoy drinking; the acidity is crucial for balancing the richness of the seafood. If the sauce dries out too quickly during the braise, add a splash of warm water or more stock to keep the environment moist.
🍽️ Serving Suggestions
Serve over a bed of creamy, soft white polenta to soak up the delicious braising juices. Pair with a chilled glass of Vermentino or a crisp Soave Classico to complement the seafood. Accompany with thick slices of toasted sourdough bread rubbed with a raw garlic clove. A simple side of charred radicchio or sautéed bitter greens balances the sweetness of the peas perfectly.