- Extra virgin olive oil
- 3 cloves garlic, paper skin removed
- 2 lbs seppie (cuttlefish) cleaned (also available frozen in Asian markets, or substitute squid)
- 2/3 lb fresh peas, preferably still in their pods to be shelled just before cooking
- 28 ozs good-quality crushed tomatoes
- ½ cup white wine
- Salt and pepper
- Crusty bread
- Shell the fresh peas, discarding the pods.
- Cut up the cuttlefish bodies into bite-sized pieces about 1-inch square. This can easily be done using kitchen scissors. Cut the legs into pieces of 2-3 legs each. Place in a colander and rinse and drain well.
- In a medium pot over medium heat, add 2-3 tablespoons olive oil. When the olive oil is heated, add the whole garlic cloves and lightly brown all over, to infuse the olive oil with flavor. Discard garlic.
- Add the cuttlefish to the hot oil and sauté for about 5 minutes, until the cuttlefish becomes white and opaque. Add the white wine and let it evaporate.
- Add the crushed tomatoes. Season with salt and pepper. Stir well.
- After 20 minutes of cooking, add the fresh peas, stirring to mix in.
- Cook for about 30 minutes until the cuttlefish is tender, stirring occasionally. Salt and pepper to taste.
- Serve with crusty bread.