Cuttlefish and peas in tomato sauce. A second plate of fish that encloses, like many Italian dishes, a certain poetry in my opinion. Few, very few ingredients for one of the traditional fish recipes in Italian cuisine, contention between Lazio and Emilia Romagna. I really like this version that I present, with onion and tomato sauce, but in the notes also explain you how to make the variant in white. Even six white I'd rather prepare calamari or squid).
You can prepare this recipe even with squid. In this regard, I invite you to have a look at all my RECIPES WITH SQUID AND CUTTLEFISH. And not to lose recipe Video of a typical Sicilian dish: pasta with black cuttlefish.
Cuttlefish with peas are a second faster fish, served in a bowl of soup with plenty of toasted homemade bread, maybe sprayed with a high-quality extra virgin olive oil, It can also be considered a single plate. Maybe preceded by a light starter. Cuttlefish with peas are excellent also prepared a day in advance, They only care to warm over very low heat so that the meat does not harden.
Obviously, now that we are in the spring and as long as you are on time, prepared cuttlefish with peas using fresh peas, although I admit that even I frozen peas are quite good and that, then, This recipe can be enjoyed as often as are the fresh cuttlefish, whether they are large and cut into pieces, as in my case, or the cuttlefish that you can cook all whole. Needless to say,, especially if you use small cuttlefish, with the sauce you can season two spaghetti. And remember that even the fish has its season. Have a good day!
CUTTLEFISH WITH PEAS IN TOMATO SAUCE (easy recipe)Print This
- 1 pound of squid already cleaned (net weight)
- 300 grams peas
- 250 millilitres of tomato sauce
- salt and pepper, to taste
- parsley, to taste
- a small piece of chili pepper (Optional)
- extra virgin olive oil, to taste
- shallot or half white onion
- 100 ml of white wine
- little vegetable broth
- homemade bread for croutons
To prepare the cuttlefish with peas, you have to wash the squid and cut in half the tentacles and rings (or striped if you prefer) the body. Finely chop the onion and parsley.
Place in a large saucepan extra virgin olive oil, onion and pepper. Brown, adding a little broth until the onion will not become transparent, then turn up the heat and add the squid and little salt.
Sauté over high heat squid until they have changed color becoming opaque white, then Deglaze with white wine. When the alcohol has evaporated, unite little broth and cook the squid for 15 minutes and covered over medium heat.
Add the cuttlefish peas and cook for 5 minutes, then add the tomato puree, mix well, season with salt and cook for another 10-15 minutes uncovered over medium heat and. The sauce should be restricted but not too thick. When the squid are cooked, Add a little’ chopped parsley.
Serve the cuttlefish with peas accompanying the dish with plenty of toasted homemade bread. Bon appétit!
THE PAIRING: "Big Concert", Gewurztraminer Alto Adige Doc, the company Elena Walch. With this tasty fish dish, we combine an aromatic wine that smells of candied orange, citrus and cinnamon. The palate is soft and enveloping, a feature that allows you to balance the spicy taste of chili. In the variant of the recipe with the use of garlic, this wine even better expresses all its exuberant aromas.
OPTIONS: you can prepare the cuttlefish with peas also in white, without the tomato. The procedure is the same, but I recommend you replace the onion with the garlic, which will give the dish a bit 'more character. If you prepare the cuttlefish with peas in white, do not give up chilli and reinforced the spicy note with a little 'fresh ground black pepper before serving.