Cuttlefish and Peas

Cuttlefish and Peas

Main Course 

  • 2


  • Medium


  • Prep time

  • Cook time


  • 17 oz. fresh peas, 1 fresh spring onion, 14 oz fresh cuttlefish, 3 1/2 dried tomatoes in olive oil, 3 1/2 oz. Vegetable broth, Basil, Salt and pepper, Extra Virgin olive oil


* Chop the onion and put it in a nonstick pan. Simmer until golden and then add the peas and the vegetable broth. Once cooked, put them in a blender (setting some aside to season the final dish wish) and create a smooth cream with a little olive oil. Keep the cream warm. * Clean the cuttlefish by removing the eye in the middle of the head. Blend the cuttlefish as well, until mixture is firm. Place it in a pastry bag and keep it in the fridge for at least 15 minutes. * Chop the dried tomatoes into large pieces, season with basil (crushed by hand), olive oil, salt and pepper. * To cook the cuttlefish, heat a nonstick pan without adding oil. With the pastry bag make small dumplings that you will then go onto fry on both sides for about 30 seconds. * To prepare the dish, spread the pea cream on the dish, place the cuttlefish on top of the cream and finally add a few tablespoons of sun-dried tomatoes, a drizzle of olive oil and some black pepper.