Italian cuisine · Fish & Seafood

Braised Cuttlefish with Peas

Cuttlefish rings and peas braised in a white-wine tomato sauce, served with soft polenta for dipping.

Ingredients · for 4 servings

• 800g cuttlefish (cleaned, ready to cook)
• 300g peas (frozen)
• 1 onion
• 2 garlic cloves
• 150ml white wine
• 2 tbsp tomato paste
• 200g passata (strained tomatoes)
• 200g polenta (cornmeal)
• 1/2 bunch parsley
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the cuttlefish, pat dry, and cut into 1cm wide rings and strips; finely dice the onion and garlic.
2. Sauté the onion in olive oil over medium heat for 5 min until translucent, add the garlic and cook for 1 more min.
3. Add the cuttlefish and sear for 3 min, stir in the tomato paste and cook until it smells rich and darkens slightly, then deglaze with white wine.
4. Pour in the passata, season with salt and pepper, and braise covered over low heat for 30–35 min, until the cuttlefish is tender.
5. Stir in the peas and cook uncovered for a further 8–10 min, until tender and the sauce has reduced to a thick consistency.
6. Meanwhile, stir the polenta in boiling salted water until creamy, sprinkle the cuttlefish with chopped parsley, and serve both together hot.