Stewed cuttlefish and peas with rice

Ingredients

For 1 serving

• White rice60 g
• Cuttlefish200 g
• Peas100 g
• Chopped tomatoes100 g
• Onion30 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Parsley5 g
• White wine40 ml
• Saltto taste
• Chili pepperto taste

Contains: shellfish, sulphites,

In season: April – June

Method

1. Clean the cuttlefish under cold water: pull the head from the body, remove the bone, innards, ink sac, eyes and beak, and peel the body. Cut into strips about 1 cm wide, leaving the tentacles whole.
2. Finely chop the onion and crush the garlic clove. Heat the olive oil in a pan over medium heat and fry the onion and garlic for 3–4 minutes, until the onion is translucent.
3. Add the cuttlefish and cook for 5 minutes over medium-high heat, until white and their liquid has cooked off. Pour in the white wine and let it bubble for 1–2 minutes, until you can no longer smell the alcohol.
4. Add the tomato pulp, peas, a pinch of salt and the chilli; cover and stew for 25 minutes over low heat, stirring now and then, until the cuttlefish is tender and the sauce has thickened. If it dries out too much, add a splash of water.
5. Meanwhile bring a pan of water to the boil, salt it, cook the rice for the time on the packet until al dente, and drain.
6. Remove the garlic and serve the rice with the cuttlefish and its sauce, finished with chopped parsley.