Cuttlefish with Peas
Seafood stew of cuttlefish with peas in a light sauce of onion and wine. Goes a long way and freezes well.
- Total
- 60 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- cuttlefish1.75 lb
- pea11 oz
- onion2
- garlic clove2
- crushed tomato7 oz
- white wine3.5 fl oz
- fish stock1.25 cup
- sweet paprika1 tsp
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Clean the cuttlefish and cut into dice.
- 2
Sauté the chopped onion and garlic in the olive oil for 10 minutes.
- 3
Add the cuttlefish and sauté 5 minutes. Add the sweet paprika and white wine and let it evaporate.
- 4
Add the crushed tomatoes and fish stock and simmer 25 minutes over low heat.
- 5
Add the peas, salt and cook 8 more minutes.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
