Cuttlefish with Peas ( Seppie e Piselli ) - Original Italian Recipe Video
Ingredients
| Cuttlefish | 1 Kilogram | |
| Onion | 1 Medium | |
| Garlic | 1 Clove (5 gm) | |
| Parsley | 1 Bunch (100 gm) | |
| Salt and pepper | To Taste | |
| Dry white wine | 100 Milliliter | |
| Extra virgin olive oil | 4 Tablespoon | |
| Green peas | 500 Gram | |
| Tomato | 1 1⁄2 Cup (24 tbs) | |
| Fish stock | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 345 Calories from Fat 113
% Daily Value*
Total Fat 12 g19%
Saturated Fat 1.2 g5.9%
Trans Fat 0 g
Cholesterol 187.5 mg62.5%
Sodium 918.9 mg38.3%
Total Carbohydrates 21 g7.2%
Dietary Fiber 6 g23.9%
Sugars 7.6 g
Protein 35 g69.4%
Vitamin A 61.4% Vitamin C 122.1%
Calcium 21% Iron 69.5%
*Based on a 2000 Calorie diet
Directions
1. Saute garlic, onion, parsley in a pan with oil and then add the cuttlefish. Cook for at least 2-3 minutes.
2. Add salt, pepper & white wine. Let it evaporate slightly, add the peas and tomato mix well, after that cover with a lid and let it simmer for at least 30 minutes on a very low flame.
3. If it dries out too much, add a little vegetable broth or fish stock.
SERVING
4. Sprinkle with chopped fresh parsley and serve with plenty of fresh bread.
Chef
