Italian Braised Cuttlefish with Peas

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A classic Italian coastal braise, this dish combines tender cuttlefish with sweet peas in a light tomato and white wine sauce. Traditionally served across Italy's seaside regions, it pairs beautifully with crusty bread to soak up every drop of the savory broth.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 5 gSugar
• 32 gProtein
• 520 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 25 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the braise

• 2 lbs (900 g) fresh cuttlefish, cleaned and cut into 1-inch strips
• 2 cups (300 g) fresh or frozen peas
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, thinly sliced
• 1/3 cup extra virgin olive oil
• 1/2 cup dry white wine
• 1 cup tomato passata
• 1 small bay leaf
• 1/4 tsp red pepper flakes
• 1 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 cup flat-leaf parsley, chopped

To serve

• Crusty rustic Italian bread
• Lemon wedges

Directions

1. Pat the cleaned cuttlefish dry with paper towels and cut the bodies into 1-inch strips; reserve the tentacles whole.
2. Heat the olive oil in a wide, heavy-bottomed pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent, then stir in the garlic and red pepper flakes for another 30 seconds.
3. Add the cuttlefish pieces and tentacles to the pot, season with salt and pepper, and sauté for 3-4 minutes until they begin to turn opaque and lightly brown.
4. Pour in the white wine and let it bubble and reduce by half, about 3 minutes, scraping up any browned bits from the bottom of the pot.
5. Stir in the tomato passata and bay leaf. Cover, reduce the heat to low, and simmer gently for 25-30 minutes, until the cuttlefish is tender when pierced with a fork (older cuttlefish may need an additional 10-15 minutes).
6. Add the peas to the pot, cover, and continue cooking for 8-10 minutes more until the peas are tender but still bright green.
7. Remove the bay leaf, taste and adjust the seasoning, then stir in the chopped parsley just before serving.
8. Ladle the cuttlefish and peas into shallow bowls, making sure each portion gets plenty of the rich sauce, and serve immediately with thick slices of crusty bread and lemon wedges on the side.

Cook’s Notes

• Ask your fishmonger to clean the cuttlefish for you; this saves significant prep time and avoids mishandling the ink sac.
• If using frozen cuttlefish, thaw it fully in the refrigerator overnight and pat very dry before cooking to prevent a watery sauce.
• Older, larger cuttlefish benefit from a longer braise; if your cuttlefish is rubbery after 30 minutes, simply continue cooking covered until tender.
• For an authentic dark, briny finish, stir in the reserved cuttlefish ink (about 1 teaspoon) along with the tomato passata.
• Serve with toasted sourdough or grilled polenta to make sure none of the flavorful sauce goes to waste.

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