Seppie Con Piselli

Ingredients

Parsley

2 tablespoons, finely chopped

Salt and pepper

to taste

Olive oil

2 tablespoons

White wine

1/2 cup

Tomato sauce

1 cup

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Peas

1 cup, fresh or frozen

Cuttlefish

1 pound, cleaned and cut into pieces

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the finely chopped onion and minced garlic to the pan. Sauté them until they become soft and release their fragrance.
3. Once the onions and garlic are ready, add the cuttlefish pieces. Cook them until they change from translucent to opaque.
4. Pour the white wine into the pan. Allow it to simmer until it has mostly evaporated, leaving behind its aromatic essence.
5. Add the tomato sauce to the pan, followed by the peas. Season the mixture with salt and pepper. Stir everything to ensure the ingredients are well combined.
6. Cover the pan and reduce heat to low. Let the dish simmer for approximately 45 minutes. During this time, the cuttlefish will become tender and the flavors will meld together.
7. Before serving, sprinkle the dish with freshly chopped parsley. This adds a pop of color and a fresh burst of flavor.