How to make it
6 steps. Take it one step at a time.
Clean the cuttlefish, removing the internal bone, ink sac, and skin
Clean the cuttlefish, removing the internal bone, ink sac, and skin. Cut the body into strips or rings and leave the tentacles whole or halved.
Heat the olive oil
In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
5 minAdd the cuttlefish and chili flakes
Add the cuttlefish and chili flakes to the pan. Cook for about 5 minutes until the cuttlefish releases its liquid and begins to firm up.
5 minPour in the white wine and increase the heat slightly
Pour in the white wine and increase the heat slightly. Let the alcohol evaporate for 2–3 minutes.
3 minStir in the tomato passata and the peas
Stir in the tomato passata and the peas. Season with a pinch of salt. Cover with a lid, reduce heat to low, and simmer for 25–30 minutes until the cuttlefish is very tender.
30 minRemove from heat
Remove from heat, stir in the fresh chopped parsley, and serve hot with crusty bread or polenta.
A little kitchen wisdom
Ensure the cuttlefish is cleaned properly; you can ask your fishmonger to do this. If the sauce thickens too much before the cuttlefish is tender, add a splash of warm water.
