We start this delicious recipe by sautéing the onion in a deep pan, using extra virgin olive oil to give it a rich and aromatic flavor. We heat the oil over medium heat, then add the finely chopped onion. We stir occasionally to prevent it from burning, allowing it to become translucent and soft. After a few minutes, when the onion releases its aroma, we add the thinly sliced garlic. The heat should be low so that the garlic doesn't burn but transforms into a fine paste, which will provide an irresistible aroma to our dish.
Meanwhile, we prepare the cuttlefish. We wash it well under running water, ensuring we remove any impurities. Then, we cut the cuttlefish into uniform pieces so that they cook evenly. We add the pieces of cuttlefish over the sautéed onion and garlic, stirring gently to combine. The cuttlefish will release juice, which will further enrich the flavors in the pan. After a few minutes, we add the capers, which bring a salty and tangy accent, perfect for balancing the flavors.
Once all the ingredients have combined and cooked a bit, it's time to add the tomatoes. We can use fresh diced tomatoes or canned tomatoes, depending on preference. We mix well so that the tomatoes are integrated into the dish. Now, to add a touch of flavor, we pour in a glass of white wine, preferably dry. The wine will release sweet aromas and enhance the taste of the food. We let it simmer on low heat until the alcohol from the wine evaporates and the sauce begins to thicken.
Once the wine has reduced, we add the peas, which will bring a note of freshness and a crunchy texture. It is important to stir well so that the peas absorb the flavors from the pan. If we feel it is necessary, we can add a splash of water to ensure the ingredients combine perfectly. We let the dish simmer on low heat for another 5 minutes, during which the flavors will meld and create a symphony of tastes.
Finally, we ensure that our dish is well-seasoned and serve it warm, alongside a side of rice or fresh bread. Enjoy your meal!
Meanwhile, we prepare the cuttlefish. We wash it well under running water, ensuring we remove any impurities. Then, we cut the cuttlefish into uniform pieces so that they cook evenly. We add the pieces of cuttlefish over the sautéed onion and garlic, stirring gently to combine. The cuttlefish will release juice, which will further enrich the flavors in the pan. After a few minutes, we add the capers, which bring a salty and tangy accent, perfect for balancing the flavors.
Once all the ingredients have combined and cooked a bit, it's time to add the tomatoes. We can use fresh diced tomatoes or canned tomatoes, depending on preference. We mix well so that the tomatoes are integrated into the dish. Now, to add a touch of flavor, we pour in a glass of white wine, preferably dry. The wine will release sweet aromas and enhance the taste of the food. We let it simmer on low heat until the alcohol from the wine evaporates and the sauce begins to thicken.
Once the wine has reduced, we add the peas, which will bring a note of freshness and a crunchy texture. It is important to stir well so that the peas absorb the flavors from the pan. If we feel it is necessary, we can add a splash of water to ensure the ingredients combine perfectly. We let the dish simmer on low heat for another 5 minutes, during which the flavors will meld and create a symphony of tastes.
Finally, we ensure that our dish is well-seasoned and serve it warm, alongside a side of rice or fresh bread. Enjoy your meal!
Ingredients
1 1/2kg cuttlefish - 4 tablespoons red pieces, canned - 250g peas, boiled - 1 onion - 3 or 4 cloves of garlic - 2 tablespoons capers - 1 glass of dry wine - salt - pepper - olive oil