Cuttlefish With Tomato And Peas

Steps

1. Slice cuttlefish pieces into thick rings.
2. 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.
3. Stir in the garlic and cook for 30 seconds, then add the cuttlefish. Cook for 3 minutes, stirring occasionally, until lightly golden.
4. 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.
5. Reduce heat to low and simmer gently for 25-30 minutes, allowing the cuttlefish to become tender and the sauce to thicken.
6. Stir in the peas and cook for an additional 3 minutes until tender. Sprinkle with parsley and serve immediately.