Ingredients
- 350 g tomatoes
- 180 g shelled peas
- 50 g rocket, peeled
- 8 medium cuttlefish
- coriander powder
- garlic
- tarragon
- dry white wine
- extra virgin olive oil
- salt
- pepper
To prepare the cuttlefish stewed with peas and tomato, gut the cuttlefish, then deprive them of beak, eyes and, whole, let them stew in a pot covered with a little olive oil, 2 cloves of garlic, a glass of water, half of wine, until all the liquid has evaporated. Separately, in a saucepan, briefly fry the chopped rocket in a drizzle of oil, flavored with chopped tarragon and a teaspoon of coriander; after 2 minutes add the tomatoes cut into small pieces and the peas; sprinkle with a ladle of water and let simmer for 10 minutes, then add salt and pepper, add the pre-cooked cuttlefish, let it cook for another 5 minutes, then turn off and serve.
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