Cuttlefish with peas



Cuttlefish with peas

Simple and rustic flavors for an exquisitely Italian dish: cuttlefish with peas is a seafood second course that never goes out of fashion, just like stuffed cuttlefish, another timeless homemade recipe. Widespread in many coastal regions, and very often also included in menus as a Christmas main course, it represents a typical dish that knows different small variations: there are those who flavor it with a pinch of chili pepper, those who use fresh tomatoes and those who use concentrate, while some prefer the white version without tomato. An indispensable rule: the cuttlefish must be tender... the secret is to cook the cuttlefish for a short time or a long time, only in this way will they be soft!

Also try:

  • Squid with peas
  • Stewed cuttlefish
  • Stewed cuttlefish without tomato
  • Cuttlefish with peas and bacon
  • Risotto with peas and small cuttlefish
  • Stewed cuttlefish with peas


Octopi 2.2 lbs (1 kg)
Peas 3 ½ cups (500 g)
Peeled tomatoes 18 oz (500 g)
White onions 1
White wine 1.7 oz (50 g)
Extra virgin olive oil to taste
Fine salt to taste
Parsley to taste
Vegetable broth to taste
Black pepper to taste

How to prepare Cuttlefish with peas

To prepare the cuttlefish with peas first clean the cuttlefish, or have your trusted fishmonger do it. Clean the onion and chop it finely 1. Pour it into the pan with a drizzle of oil 2 and let it soften on low heat, adding a splash of broth or water. Meanwhile, take the cuttlefish, remove the skin and separate the tentacles from the mantle 3.

Cut them into pieces 4, then also cut the upper part into strips 5. As soon as the onion is well stewed, increase the heat and add the cuttlefish 6.

Stir for a few minutes, then season with salt and pepper. When the cooking base has dried out, deglaze with white wine and let the alcoholic part completely evaporate. At this point, add the peas 8 and the previously crushed peeled tomatoes 9. Add a bit more broth, stir and lower the flame slightly, then let it cook for 15-20 minutes.

Once cooked, finely chop the parsley 10 and add it to the pan 11. Give it one last stir 12 and serve your cuttlefish with peas!


You can store the cuttlefish with peas in the refrigerator in an airtight container for up to one day.

They can be frozen if you have used fresh, not previously frozen ingredients.


Toast slices of homemade bread and season them with oil and garlic; they will be a perfect accompaniment to the cuttlefish with peas.

For the translation of some texts, artificial intelligence tools may have been used.