Ingredients
- 3 tablespoon extra-virgin olive oil
- 5 cloves garlic, sliced
- large bunch flat-leaf parsley, chopped
- 2/3 cup dry white wine (160 ml)
- water, boiled, enough to cover
- 1 kg whole cleaned baby cuttlefish (Sepia), frozen (thawed)
- 1 cup peas, frozen (150 g) (or more if you want)
- 1 medium onion, chopped
- freshly ground pepper, to taste
Instructions
- 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!