🦑🌱🇮🇹 Seppie in Umido con Piselli (Cuttlefish Stew with Peas) Ingredients: 1.1 lb (500 g) cuttlefis...

🦑🌱🇮🇹 Seppie in Umido con Piselli (Cuttlefish Stew with Peas)

Ingredients:
1.1 lb (500 g) cuttlefish, cleaned and cut into pieces
10.5 oz (300 g) canned tomatoes
7 oz (200 g) peas (fresh or frozen)
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1/2 cup (120 ml) white wine
Salt and pepper to taste
Fresh parsley for garnish

Instructions:
🧄 Heat olive oil in a pan, sauté garlic until fragrant.
🦑 Add cuttlefish and cook for 2–3 minutes.
🍷 Pour in white wine and let it evaporate.
🍅 Add canned tomatoes and simmer for 20 minutes.
🌱 Stir in peas and cook another 5–7 minutes.
✨ Garnish with fresh parsley and serve with crusty bread.