Stewed cuttlefish with peas, potatoes and mint

Ingredients

For 1 serving

• Cuttlefish200 g
• Peas120 g
• Potatoes150 g
• Tomato passata100 ml
• Onion0.3
• Extra virgin olive oil10 g
• Mintto taste
• Saltto taste

Contains: shellfish,

In season: April – June

Method

1. Rinse the cleaned cuttlefish, pat dry and cut into strips about 1 cm wide. Peel the potatoes and cut them into roughly 1.5 cm cubes; finely chop the onion.
2. Heat the oil in a saucepan over medium heat and fry the onion for 4–5 minutes, until translucent.
3. Turn up the heat, add the cuttlefish and cook for 3 minutes, stirring, until white and opaque.
4. Add the passata, the potatoes, a glass of water and a pinch of salt; bring to the boil, turn to low, cover and cook for 20 minutes, stirring now and then.
5. Add the peas and cook uncovered for another 10 minutes, until the cuttlefish and potatoes are tender and the sauce has thickened; add a splash of water if it gets too dry.
6. Turn off the heat, check the salt and finish with torn mint leaves.