Seppie con Piselli (Cuttlefish with Peas)

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The Italian and I decided to take advantage of the beautiful London sun over the weekend and walk to a nearby area called Seven Sisters, where there is a farmers market with stands and storefronts selling fresh produce, meats and fish. In addition to buying sacks of peaches, apricots, watermelon, berries and other delicious-looking fruit, we stopped at the fishmonger, a favorite of ours for wide variety of fresh, whole fish. We saw something new at the stand this time around – cuttlefish, or seppia in Italian. Neither of us had ever cooked cuttlefish before, but the Italian, with his seafaring childhood spent on the coast of Sardinia each summer, felt confident that we could figure it out.  So we bought a few and found a recipe, and it was delicious!

The recipe we found was from the Italian cooking website Giallo Zafferano, a favorite of the Italian’s. The dish, cuttlefish with peas, is very popular in the Lazio region of Italy, where Rome is located. It turned out excellently – very light and fresh, perfect for the hot summer!

Seppie con Piselli (Cuttlefish with Peas)

Recipe for 4 people, preparation time 30 minutes.


1 kg cuttlefish (cleaned)

Vegetable broth (0.5 Litre)

Olive Oil (4 Tbs)

1 Onion (chopped finely)

Garden Peas (500 grams)

Canned tomatoes (350 grams)

Chopped fresh parsley (2 Tbs)

White wine (one cup)

Salt and Pepper (to taste)


Clean the cuttlefish and remove the bone, get rid of the blank ink then rinse under running water. Cut the squid into strips or rings.

Place oil in saucepan and add finely chopped onions and parsley. When the onion is browned add the cuttlefish.

Add salt and pepper and then add a small cup of white wine. When the wine has evaporated add the garden peas and canned tomatoes.

Cook for an hour on low heat, and add thevegetable broth as needed to keep the dish moist.

Season again with salt and pepper before removing from heat. Serve immediately.


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