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Cuttlefish & Peas

Cuttlefish & Peas

Preparation time:

  • 10mins

 

Cooking time:

  • 35mins

 

Specialty:

  • Dairy-free
  • Gluten-free 
  • Keto

 

This is a very traditional recipe from my hometown. I changed a bit the original recipe, since I have used cherry tomatoes instead of tomato sauce in order to obtain a light sauce and let the peas being more predominant. 

 

Ingredients (2 Servings):

  • 20oz / 500g Organic Frozen Peas
  • 2 Green Onions
  • 6-8 Cherry Tomatoes
  • Extra-Virgin Olive Oil
  • Sea Salt
  • Ground Black Pepper

 

Instructions: 

  • Wash and clean the cuttlefish, making sure not to break the ink bag. Slice the cuttlefish's body (make sure the strips are thin) and cut the head preserving the tentacles.   
  • Finely slice the green onions. Add the green onions to a saucepan and stir with extra-virgin olive oil for a couple of mins.
  • Add the frozen peas to the saucepan and stir all together at medium heat. 
  • Cook the peas with the lid until they are thawed. 
  • Cut the cheery tomatoes into halves and add to the pan. Cook for 5 mins.
  • Season with sea salt and fresh ground black pepper. 
  • Add the cuttlefish to the saucepan and cook for 15 minutes.
  • Once the cuttlefish is finally cooked, drizzle some extra-virgin olive oil and mix all together.
  • Plate the cuttlefish with the peas, drizzle some extra-virgin olive oil and add some black pepper on top.  

12.07.2021

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