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Seppie con piselli (Cuttlefish with peas)

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  • Yield: 4 servings 1x


  • 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


  1. Shell the fresh peas, discarding the pods.
  2. 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.
  3. 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.
  4. 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.
  5. Add the crushed tomatoes. Season with salt and pepper. Stir well.
  6. After 20 minutes of cooking, add the fresh peas, stirring to mix in.
  7. Cook for about 30 minutes until the cuttlefish is tender, stirring occasionally. Salt and pepper to taste.
  8. Serve with crusty bread.