Cuttlefish and peas with tomato sauce.
cuttlefish, trimmed and cleaned
fresh or frozen peas
white wine, dry
salt and pepper
if you like it
Cut cuttlefish in strips, all the same size. Heat a pan with oil and garlic, then add cuttlefish.
Stirfry for a minute, add parsley then wine, when it’s evaporated add peas, sautee for another minute then add tomato sauce.
Let the cuttlefish boil gently in the sauce for about one hour. Adjust salt and pepper or chili if you like.
Serve it hot.