Classic dish of the Mediterranean cuisine Cuttlefish with Peas and Carrots is a light second course, easy to make, but at the same time very tasty. You can prepare it with or without tomato sauce: this time I made it white and we really loved it.
I used frozen peas, but you can replace them with fresh peas. The secret of this dish is a slow cooking, but not prolonged: in just over half an hour you will get a delicious second course and if served with croutons it can easily become a single dish, ideal for both lunch or dinner. Enjoy!
Let’s see how to make the Cuttlefish with Peas and Carrots recipe! So let’s get started.
- Preparation time15 Minutes
- Cooking time40 Minutes
- Cooking methodStove
Ingredients for Cuttlefish with Peas and Carrots
The Cuttlefish with Peas and Carrots recipe is really easy to make.
You can store Cuttlefish with Peas and Carrots in the refrigerator for 2 days closed in an airtight container.
I don’t think you’ll have any leftover, they’re so delicious, but If you left some you can use it as a sauce for your pasta. It’s a real treat!