CUTTLEFISH WITH PEAS

Identity Card of the Recipe

74 KCal Calories per serving

Ingrediants

800 g of cuttlefish or cuttlefish
Q.s. of water or vegetable broth
1 sprig of parsley
Q.b. of pepper
Q.b. of salt
1 glass of dry white wine
1 clove of garlic
200 g of tomato puree
500 g of peas
1 tablespoon of extra virgin olive oil

Materials Needed

Casserole with lid
Wooden spoon
Chopping board
Knife

Preparation

Clean the cuttlefish: wash it with a jet of water, remove the central bone, the entrails and the ink bag. Press the center of the tentacles to remove the rostrum (tooth or beak). Score the cuttlefish and tear the skin. To avoid this step, you can buy frozen cuttlefish and let it thaw slowly in the fridge before proceeding with cooking.

Beware of cooking!
The only difficulty in preparing this recipe consists in understanding when the meat is soft. This depends on the size, the period and the type of cuttlefish. For this reason, it is advisable to insert the fork into the cuttlefish at the end of cooking to understand if the meat is soft or not.
To speed up the times, you can use cuttlefish: in this case, cooking times can be reduced by 1/3.

Cut the cuttlefish into thin strips.
Pour a tablespoon of extra virgin olive oil in a saucepan, then flavor with a clove of garlic. Add the cuttlefish cut into pieces and brown for a few minutes. Deglaze with the dry white wine, raising the heat of the flame to quickly evaporate the alcohol present in the wine.
Add the peas (fresh or frozen) to the tomato puree. Bring the boil back to the boil quickly by covering the saucepan with the lid, maintaining a cheerful flame. Add one or two ladles of vegetable broth, fish stock or hot water and cook, however lowering the heat.
Cook the cuttlefish slowly for about 50 minutes, taking care to maintain a very sweet heat, while avoiding the boil. From time to time, mix the cuttlefish with the peas, possibly adding some liquid if it gets too dry.
The cuttlefish is ready when, by inserting the fork into its meat, its softness is perceived.
Finish by adding salt and pepper, then flavor with plenty of fresh parsley.
Serve the cuttlefish hot, with croutons.

Alice's comment - PersonalCooker

I love tasting cuttlefish with peas along with croutons! If you have a portion left over, you can eat it the following day or use it to season pasta: a great, alternative way to appreciate this fabulous dish!

Nutritional values and Health Comment on the recipe

Cuttlefish with peas is a recipe that falls within the group of second courses.
It has a low energy intake, mainly provided by proteins, followed by carbohydrates and finally by lipids.
Peptides tend to have a high and medium biological value, complex carbohydrates and unsaturated fatty acids.
Cholesterol is relevant and fiber abundant.
Cuttlefish with peas is a food that lends itself to any diet, including those for overweight and metabolic diseases. In case of hypercholesterolemia it is advisable to take slightly smaller portions than the average.
It has no contraindications for lactose and gluten intolerance.
It is excluded from vegetarian and vegan philosophies.
The average portion of Cuttlefish with Peas is about 250-350g (185-260kcal).