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Cuttlefish with green peas. Menorcan cuisine
Cuttlefish with green peas ©Oriol Aleu

Cuttlefish with green peas

Ingredients for 4 people
1 kg cuttlefish • 400 g peas • 1 onion • 2 tomatoes • 4 cloves of garlic • 2 parsley sprigs • 6 tbsp olive oil • 2 tbsp salt • 1 dl water

Preparation
1. Clean the cuttlefish, set the liver and the tentacles aside, and throw out the innards. Cut the body and the tentacles in pieces.
2. Cook the cuttlefish in a casserole for 30 minutes with no liquid so it expels all its water. Remove from heat and set aside.
3. Peel and chop the onion, garlic and parsley leaves once they have been cleaned and dried with a cloth or kitchen roll.
4. In the same clay pot fry the onion, garlic and parsley. Pour some water in and add the peas, the cuttlefish and its crushed liver. Simmer for 1 hour. Salt and bring to the boil once just before serving.

This dish is very well known; you can easily find it as a tapa in the island’s bars. There is a more complete version with meatballs. The cuttlefish liver is the brown bag you find inside the cuttlefish and even though it is not always used, it is the liver which really gives the flavour to this dish.

Original cuttlefish with green peas recipe from the book Minorca. Cooking and gastronomy. Triangle Postals. Photography: Oriol Aleu

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Discovering Menorca
The guide to an island
of nature and culture
Deep knowledge of a territory is a necessary first step to fall in love with it and hope for its conservation. To make public the natural and cultural values of the island is the main objective of Descubrir Menorca, not to mention the most practical information to discover the island, learn to love it and preserve it.
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