Cuttlefish With Tomato And Peas
This Cuttlefish with Tomato and Peas recipe is a simple yet flavour-packed dish perfect for any meal. Made with fresh, tender cuttlefish from Pearl Seafoods, this recipe pairs juicy tomatoes and sweet peas to create a hearty, delicious combination. Pearl Seafoods delivers premium quality seafood straight to your door across Sydney, making it easier than ever to cook gourmet meals at home. Order online today and enjoy the finest seafood while creating mouth-watering dishes like this one in your own kitchen. Perfect for any occasion!
Ingredients
- 1kg small cuttlefish pieces
- 1/4 cup (60ml) olive oil
- 1 onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 1/2 cup (125ml) dry white wine
- 400g can crushed tomatoes or 400ml tomato passata (sieved tomatoes: see Notes)
- 1/2 cup (125ml) chicken stock, or water
- 1/2 tsp mild paprika
- 1 2/3 cups (200g) frozen peas
- 1 tbsp finely chopped flat-leaf parsley
Method
- Slice cuttlefish pieces into thick rings.
- Warm olive oil in a large, heavy-based pan over medium heat. Add the onion and sauté gently, stirring frequently, for about 10 minutes until softened.
- Stir in the garlic and cook for 30 seconds, then add the cuttlefish. Cook for 3 minutes, stirring occasionally, until lightly golden.
- Pour in the wine and let it bubble for 1-2 minutes. Add the tomatoes, stock or water, and paprika. Season with sea salt and freshly ground black pepper.
- Reduce heat to low and simmer gently for 25-30 minutes, allowing the cuttlefish to become tender and the sauce to thicken.
- Stir in the peas and cook for an additional 3 minutes until tender. Sprinkle with parsley and serve immediately.
