Italian cuisine · Fish & Seafood

Seppie con i Piselli alla Veneta

Venetian cuttlefish strips braised tender in tomato stock, finished with young peas and parsley.

Ingredients · for 4 servings

• 800 g cuttlefish (cleaned, or squid tubes)
• 300 g peas
• 400 g strained tomatoes
• 1 onion
• 3 garlic cloves
• 150 ml dry white wine
• 1 bunch flat-leaf parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the cuttlefish under cold water, pat dry and cut into strips about 1 cm wide; finely dice the onion and garlic, roughly chop the parsley.
2. Heat olive oil in a wide braising pot and sauté the onion, garlic and half the parsley over low heat for 6 min, until soft without coloring.
3. Add the cuttlefish strips, sear for 3 min while stirring, and deglaze with the white wine; let it reduce uncovered for 3 min, until the alcohol has evaporated.
4. Add the strained tomatoes and 150 ml water, season with salt and braise covered over low heat for 40–45 min, until the cuttlefish is tender enough to cut with a spoon.
5. Stir in the peas and cook uncovered for another 8–10 min, until they are tender and the sauce has thickened enough to cling to the strips.
6. Season with salt and pepper, sprinkle with the remaining parsley and serve with white polenta or white bread.