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
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.
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