Buridda die Sepia (Liguria Cuttlefish and Peas)
A traditional Ligurian dish made with cuttlefish, peas, and potatoes.
Ingredients
- extra virgin olive oil to taste
- 3 tbsp parsley finely chopped
- 2 tbsp salted anchovies chopped
- 3 cloves garlic Finley chopped
- 800 grams cuttlefish; cleaned and cut into rings or strips
- 125 ml dry white wine;
- 1 tbsp tomato paste;
- 3 large potatoes; diced into small cubes
- 300 grams peas
- salt and pepper to taste to taste
Instructions
- Heat a large pan and add some extra virgin olive oil. When the oil is hot, add the parsley and chopped anchovies and simmer for 2-3 mintues.
- Add the chopped garlic cloves and sauté for a minute or two.
- Add the cuttlefish to the sautéed mixture in the pan and stir well.
- Deglaze with white wine and then add the tomato paste and stir until mixed.
- Add the potatoes and 150ml water then cover and cook for 30 minutes.
- Once the cuttlefish and the potatoes are cooked, add the peas and cook for another 5 minutes, adding a splash of water if the sauce is too dry.
- Serve immediately, either on its own or with some crusty bread.