Stewed Cuttlefish or Squid with Peas (Emilia-Romagna)

Fish

Ingredients

Small cuttlefish or squid, cleaned - 2 1/2 pounds

Marinade:

Wine Vinegar - 1 1/4 cups

Onion, sliced - 1 small

Salt and pepper

Sauce:

Olive oil - 5 tbsps

Garlic - 1 clove

Onion, finely chopped - 1 small

Parsley, finely chopped - 2-3 sprigs

Tomato Paste - 2 1/2 tbsps

Shelled green peas - 3 cups

Salt and pepper

Cut the cuttlefish or squid into thin strips. Mix the marinade ingredients in a large earthenware or porcelain bowl, add the cuttlefish and leave to marinate for several hours.

Heat the oil in a large pan and fry the garlic clove until brown. Discard it and fry the onion in the same oil until golden. Add the cuttlefish, thoroughly drained, parsley, a tablespoonful of the marinade and the tomato paste diluted in a cup of water. Cook gently for 15 minutes. Add the peas, check seasoning and simmer until the cuttlefish are tender. The cooking time will depend entirely on their size

Serves 6