Stewed cuttlefish with peas

To prepare stewed cuttlefish with peas, first take care of the cuttlefish. If they are very small, you can leave them whole, otherwise open the body in half and cut it into strips. Cut the tentacles into pieces; keep everything aside.

Finely chop half an onion. Take a large pot with a thick bottom and add the oil, the chopped onion and the anchovies. Slightly fry everything over low heat for 2 or 3 minutes.

When the anchovies have melted, add the cuttlefish and brown them over low heat for a couple of minutes, stirring often.

Add a pinch of salt, raise the heat to the maximum and pour in the white wine.

Let it evaporate for about a minute, until you no longer smell alcohol, then lower the heat and add the peas and the chopped canned tomato. Immediately pour in half a cup of hot broth. Season with salt and pepper and cover with a lid.

Cook cuttlefish and peas over low heat for about 35 minutes. While they are cooking, stir them from time to time and, when it is necessary, add a little more hot broth to keep the stew always very moist. 

After 35 minutes, taste a piece of cuttlefish to verify that it is cooked properly: if it is tender, remove the lid and let the sauce thicken slightly, then turn off the heat and add the chopped parsley. If, on the other hand, it is still a bit tough, continue cooking for 5-10 minutes.

Serve stewed cuttlefish with peas accompanied by slices of lightly toasted bread.