A popular second course served throughout Italy, cuttlefish and peas are actually made for each other. Sweet and briny pair perfectly. An easy recipe that's healthy too!
In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and half of the chopped the parsley, sauté until fragrant; about 2 minutes. Increase the heat to medium, add the wine and cook until reduced. Add the cuttlefish and enough water to adequately cover.
Reduce heat to medium-low and simmer, covered, for 30 minutes, stirring occasionally (add more water if necessary).
Add the peas and onions, cover and continue to simmer until the peas are cooked, about 5 minutes.
NOTE: Fresh peas can also be used for the recipe, however allow 15-20 minutes longer to cook the peas.
Sprinkle with the remaining parsley and season with pepper, to taste. Serve immediately and enjoy!