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Overhead view of seppie coi piselli, cuttlefish braised with peas in tomato sauce, garnished with parsley in a wide pan

Seppie coi Piselli: Italian Cuttlefish with Peas

Cuttlefish braised low and slow with peas, tomato, and white wine, a Roman seafood main ready in about an hour.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian (Roman)
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 800 g Cuttlefish, cleaned, cut into 2 cm strips
  • 3 tbsp Extra virgin olive oil
  • 1 Yellow onion, finely chopped small (80 g)
  • 2 Garlic cloves, minced
  • 120 ml Dry white wine
  • 200 g Tomato passata
  • 300 g Fresh or frozen peas
  • Fine sea salt to taste
  • Black pepper to taste
  • 1/4 tsp Red chili flakes optional
  • 3 tbsp Fresh flat-leaf parsley, chopped
  • Water or fish stock up to 120 ml; as needed

Method
 

  1. Pat the cuttlefish strips dry with paper towels. Moisture left on the surface stops it from browning.
  2. Heat olive oil in a wide braising pan over medium heat. Add onion and garlic, cook 4 to 5 minutes until soft and translucent.
  3. Raise heat to medium-high, add cuttlefish, cook 3 to 4 minutes, stirring, until it releases liquid and turns opaque.
  4. Pour in white wine, let it bubble and reduce by half, about 2 minutes.
  5. Stir in tomato passata, salt, pepper, and chili flakes if using. Lower heat, cover partially, and simmer 35 to 40 minutes, stirring occasionally, until cuttlefish is fork-tender. Add a splash of water if the sauce reduces too fast.
  6. Add peas, cover, and simmer 8 to 10 minutes until peas are tender and bright green.
  7. Stir in parsley, taste, and adjust salt. Serve hot.

Notes

  • Buy cuttlefish already cleaned to cut prep time in half.
  • Don't skip the searing step, it builds flavor before braising.
  • Check tenderness with a fork at 30 minutes, size varies by cuttlefish.
  • Add peas late, they only need a short simmer to stay bright.