Cuttlefish with Peas Stew: Grandma's Recipe for Super Tender Cuttlefish

Dreaming of serving cuttlefish so tender they melt in your mouth, enveloped in a rich, fragrant sauce with sweet peas? A dish that tastes of the sea, of home, of tradition, capable of impressing your guests or pampering you on a special evening?

But how many times have you ended up with rubbery cuttlefish, almost impossible to chew, or a sauce that's too watery and doesn't thicken, ruining a dish that should be a true embrace? The fear of making mistakes is great, and wasting ingredients, especially seafood, is a real shame.

Make yourself comfortable, because your search is over. On this page, you won't just find a list of ingredients, but the definitive guide, full of tricks and tips passed down from generation to generation, to prepare the best Cuttlefish with Peas of your life. I assure you that, by following my advice, success is guaranteed and your cuttlefish will be so tender they can be cut with a spoon.

Smart Ingredients for Super Tender Cuttlefish

The quality of ingredients is the first secret to an unforgettable dish. It's not just about quantity, but about carefully choosing each element. Here's what you need and why:

• Fresh or frozen cuttlefish (approx. 800g - 1kg): The choice is crucial. If using fresh cuttlefish, ensure they are firm and shiny. If opting for frozen, choose a quality product and let them thaw slowly in the refrigerator. The ideal size is medium, neither too small (they risk cooking too quickly and becoming tough) nor too large (they require very long cooking times).
• Peas (400g): Fresh are ideal, especially in season. If you can't find them, good quality frozen peas are an excellent alternative. Avoid canned ones, which would alter the flavor and texture of the dish.
• Tomato passata (400g): A quality tomato passata, thick and sweet, is the base of our sauce. If you have time, you can prepare your own homemade tomato passata for an even more authentic result.
• Onion (1 small): White or golden, finely chopped, it will be the aromatic base of the soffritto.
• Garlic (1 clove): Whole or lightly crushed, to be removed at the end of cooking if you don't like a too strong flavor.
• Dry white wine (½ glass): To deglaze and add depth of flavor. Choose a wine you'd enjoy drinking.
• Extra virgin olive oil (q.s.): Good quality, for a fragrant soffritto.
• Fresh parsley (q.s.): Finely chopped, to be added at the end of cooking for a touch of freshness.
• Salt and black pepper (q.s.): To balance the flavors.

The 3 Mistakes That Make Cuttlefish Rubbery (and How to Avoid Them)

If your cuttlefish have always turned out tough and rubbery, you're likely making one of these common mistakes. But don't worry, I'm here to guide you!

1. Incomplete Cleaning: Cuttlefish must be perfectly cleaned. Remove the bone, eyes, beak, and ink sac (unless you want to use it for cuttlefish ink). Rinse them very well under running water, both inside and out. Cartilage or ink residues can alter the texture and flavor.
2. Wrong Cooking: This is the most common mistake. Cuttlefish need either "flash or long" cooking. If you cook them for a few minutes, they will be tender. If you exceed 5-7 minutes, they will become as hard as rocks. To make them tender again, you'll need to cook them for at least 40-60 minutes (depending on size) over very low heat. Our recipe focuses on long, slow cooking, which guarantees incredible tenderness.
3. Adding Peas at the Wrong Time: Peas cook much faster than cuttlefish. Adding them too early would make them mushy and tasteless. They should only be added towards the end of the cuttlefish cooking, so they remain sweet, intact, and with a pleasant texture.

The Extra Touch: My Grandma's Secret

My grandmother, the queen of seafood cuisine, had an infallible trick for cuttlefish. She always told me: "Darling, cuttlefish need to be pampered. Don't rush." And her secret was to add a small piece of lemon zest (only the yellow part, mind you!) while the cuttlefish cooked in the sauce. Not only does it help tenderize them further, but it releases a delicate and unexpected aroma that enhances the seafood flavor without overpowering it. Remove it before serving, of course!

Let's Prepare Cuttlefish with Peas Together: The Step-by-Step Guide

Now that we have all the secrets, let's get cooking! Follow each step carefully and you'll see the result.

Preparing the Cuttlefish

1. Clean the cuttlefish: If you haven't already had them cleaned by the fishmonger, proceed as follows: remove the transparent cartilaginous bone (the "gladius"), the eyes, and the central beak. Remove the ink sac (if you don't want to use it) and the outer skin. Rinse the cuttlefish very well under running water, both inside and out.
2. Cut the cuttlefish: Cut the cuttlefish into strips or pieces of about 2-3 cm. Leave the tentacles whole or cut them in half if they are very large.

Cooking Cuttlefish with Peas

1. Prepare the soffritto: In a large saucepan (preferably earthenware or with a thick bottom), pour a generous swirl of extra virgin olive oil. Add the finely chopped onion and the whole garlic clove (if using). Sauté gently over low heat for about 5-7 minutes, until the onion becomes transparent and soft, without burning.
2. Add the cuttlefish: Slightly raise the heat and add the cuttlefish pieces. Brown for a few minutes, stirring often, until they change color and release their water.
3. Deglaze with wine: Pour in the dry white wine and let it evaporate completely, raising the heat for a couple of minutes, until the alcohol has evaporated. This step is essential for adding depth to the flavor.
4. Add the tomato and grandma's secret: Pour in the tomato passata, a pinch of salt and pepper. Also add the piece of lemon zest (if you've decided to follow grandma's advice). Mix well.
5. Slow and patient cooking: Cover the saucepan with a lid and lower the heat to minimum. Let the cuttlefish cook for at least 40-60 minutes (the exact time depends on the size and freshness of the cuttlefish), stirring occasionally and checking that the sauce doesn't dry out too much. If necessary, add a ladleful of hot water or vegetable broth. The cuttlefish will be ready when they are incredibly tender.
6. Add the peas: Only in the last 10-15 minutes of cooking, add the peas (if using fresh ones, they might need a few more minutes). Stir gently and continue cooking until the peas are tender but still slightly firm.
7. Final touch: Taste and adjust salt and pepper if necessary. Before serving, remove the garlic clove and lemon zest. Sprinkle with plenty of freshly chopped parsley.

Tips and Frequently Asked Questions about Cuttlefish with Peas

Here are some of the most common questions I get asked about this delicious dish. I hope they help you!

Can I use frozen cuttlefish?

Absolutely! The important thing is that they are of good quality and that you thaw them completely in the refrigerator before using them. Once thawed, proceed as with fresh cuttlefish.

How do I know if the cuttlefish are cooked just right?

The test is simple: take a piece with a fork. If it cuts with extreme ease and melts in your mouth, they are perfect. If they resist, they need more time.

Can I prepare cuttlefish with peas in advance?

Certainly! In fact, like many stewed dishes, cuttlefish with peas are even better the next day, because the flavors have time to meld. You can prepare them a day in advance and gently reheat them before serving.

What's the best side dish for this recipe?

Cuttlefish with peas is a flavorful and complete dish. Perfect with some homemade bread for "scarpetta" (mopping up the sauce). If you want a side dish, a simple creamy mashed potatoes or boiled basmati rice are excellent pairings that will absorb the delicious sauce.

Can I add other ingredients?

Of course, cooking is also about experimentation! Some love to add a pinch of chili pepper for a spicy kick, or some fresh cherry tomatoes halfway through cooking for a livelier flavor. The important thing is not to upset the balance of the main flavors.

Your Masterpiece is Ready!

There you have it! Now you no longer just have a recipe, but all the secrets to bring to the table Cuttlefish with Peas that taste of home, tradition, and love. A dish that will make you feel like a true chef, even if it's your first time preparing it.

Don't be afraid to experiment, but start with this solid base and you'll see that applause won't be lacking. Cooking is an act of creativity and sharing, and with this recipe, success is guaranteed.

Have you tried our recipe? We're so curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved these super tender cuttlefish, you can't miss our recipe for Grandma's Meatballs in Sauce or another seafood classic like Livornese Style Salt Cod.