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Fresh cuttlefish on the Peixos Pilar counter

Cuttlefish with peas

Sea and garden, the way it has always been done. Long, gentle cooking and the cuttlefish turns as tender as butter.

Time
50 min
Serves
4 people
Difficulty
Easy

Ingredients

  • 800 g of cleaned cuttlefish, in large cubes
  • 400 g of peas (fresh if they are in season)
  • 1 large onion
  • 2 ripe tomatoes
  • 2 cloves of garlic and parsley
  • 1 bay leaf
  • A splash of vi ranci (Catalan oxidised wine) or white wine
  • A glass of fish stock or water
  • Extra virgin olive oil and salt

From our counter

Fresh cuttlefish, cleaned and cut into cubes

Step by step

  1. Dry the cuttlefish well

    Cuttlefish holds a lot of water. Pat it dry with kitchen paper before it goes into the pan: otherwise it steams instead of browning.

  2. Sear it

    With the casserole very hot and a splash of oil, sauté the cuttlefish over a high heat until it takes on colour. Set it aside with any juices it has released.

  3. A long sofregit

    In the same pan, add the finely chopped onion, the bay leaf and a little salt. Cook gently for 20 minutes, until it is soft and sweet. Add the grated tomato and let it cook down.

  4. Vi ranci

    Return the cuttlefish to the pan, pour in the vi ranci and let the alcohol cook off. Add just enough stock to cover and put the lid on.

  5. Gentle cooking

    Leave it to bubble away for 20 to 25 minutes, until the cuttlefish gives under a spoon. If it dries out, add hot stock a little at a time.

  6. The peas, last of all

    Add the peas and cook for another 5 to 8 minutes, just until they are tender and still green. Finish with a picada of garlic and parsley pounded in the mortar and let it rest before serving.

Shall we get it ready for you?

Tell us what you would like to cook and how many of you there are, and we will have it ready for you to collect.

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