Warm cuttlefish with peas, potatoes and mint

Ingredients

For 1 serving

• Cuttlefish180 g
• Peas100 g
• Potatoes180 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Mintto taste
• Lemon0.3
• Saltto taste

Contains: shellfish,

In season: April – June

Method

1. Peel the potatoes, cut them into chunks of about 3 cm and boil them in salted water for 15 minutes from the boil, until a fork goes in easily.
2. Meanwhile, if the cuttlefish are whole, remove the bone, eyes, beak, ink sac and skin; rinse them and cut into strips of about 1 cm.
3. Heat the oil with the crushed garlic clove in a frying pan over a medium heat for a minute, add the cuttlefish and cook for 10 minutes, until white and the liquid they release has evaporated.
4. Add the peas and a splash of water, cover and cook for another 8 minutes, until the cuttlefish is tender and the peas are cooked; salt and remove the garlic.
5. Drain the potatoes and add them to the cuttlefish; finish with torn mint and the lemon juice and serve warm.