Cuttlefish with peas my way, the recipe.
Since fresh local peas are now available at an affordable price, this morning I wanted to prepare a typical Ligurian dish of this season: stewed anchovies with peas. Unfortunately I didn't find any anchovies to my liking but, on the other hand, I saw some small and very fresh cuttlefish on the fishmonger's counter and I thought of preparing them stewed instead of anchovies. I honestly don't know if this recipe has anything to do with Ligurian cuisine or with southern cuisine which I love just as much but I'll describe how I prepared it.
After cleaning the cuttlefish and keeping a bag of ink, I sautéed onion to which I added a whole clove of garlic and a piece of my hot chili pepper. I then added the cuttlefish cut into strips and sautéed them over a high heat. I moistened with a little white wine and, once it had evaporated, I added the pureed tomato and the bag with the ink. I then added the peas that I had previously cooked for a few minutes in boiling water and left them to cook, adding, when necessary, a little of the pea water.

Ingredients for four people

I'll be waiting for you soon for the anchovies, this time prepared with peas like my grandmother used to make them...

Cuttlefish with peas my way, the recipe – Seiche aux petits pois à ma façon, la recette – Sepia con guisantes a mi manera, la receta – Choco com ervilhas do meu jeito, a receita – Tintenfisch mit Erbsen auf meine Art, das Rezept – Mực nang với đậu Hà Lan theo cách của tôi, công thức – 乌贼配豌豆我的方式，食谱 – エンドウ豆とカトルフィッシュ、レシピ