Cuttlefish with wine

Rinse the cuttlefish and dry it well, before cutting it into large pieces.
 

Place a saucepan over medium heat and add a few drops of olive oil. Add the cuttlefish and cook for a few minutes, until it's liquids evaporate and its colour changes. 
 

When all liquids have evaporated, add the olive oil and the onions. Let the onions soften for 4-5 minutes, until they become transparent. As soon as they do, add the garlic. Sauté for 1-2 minutes, add the tomato paste and mix.
 

Add wine and allow enough time for its alcohol to evaporate.
 

Add the chopped tomatoes and hot water to half cover the cuttlefish. Add the bay leaf and pepper.
 

Let it boil over low to medium heat for about 40-45 minutes, until the cuttlefish is tender.
 

Add green peas and cook for another 5-10 minutes. 
 

Season with salt according to taste.

Kali Orexi!

*This recipe item is not found in foodhaus shop