Cuttlefish with stewed peas they are an easy and very tasty recipe, a simple and practical fish dish that combines a main course and side dish in a single dish.
There are two variants of this recipe: that one blank is that with tomato. We much prefer the one with tomato which gives the dish that extra touch.
From a nutritional point of view cuttlefish with peas are a really good combination. In fact, cuttlefish are an excellent source of protein of high biological value. They are also rich in mineral salts, in particular potassium. THE peas for their part, they are excellent sources of phosphorus and fiber.
Therefore a complete and energy-rich dish that will keep you full for a long time. The tomato finally, in addition to the flavor, it also adds its antioxidants including the famous lycopene.
So the cuttlefish with stewed peas can become a dish to be definitely included in ours weekly menu. Also because it is one very practical recipe that you can easily prepare in advance and reheat at the last moment.
Among other things, it is also an inexpensive dish, in fact you don't need many ingredients to prepare this tasty recipe: fresh cuttlefish, frozen peas, herbs and of course some good peeled tomatoes.
Now let's see immediately how to prepare stewed cuttlefish with peas.
The cuttlefish with stewed peas they are a healthy and genuine dish, to be served accompanied with toasted bread to which you add a drizzle of good extra virgin olive oil.
To prepare the recipe for stewed cuttlefish with peas we use Cirio peeled tomatoes, ideal for this dish. With their full flavor and all the pulpiness of fresh tomatoes, they are very well suited for this type of recipes in which the sauce should not be too colorful and full-bodied.
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