Cuttlefish with Peas

Code22

Ingredients for 4 people:
1 kg cuttlefish, skinless.
300 g peas.
300 g ripe tomatoes.
1 onion.
2 cloves of garlic.
1 sprig of parsley.
1 pinch of white pepper.
Oil and salt.
Preparation:
Chop the onion, garlic and parsley, and fry it all in a clay casserole with a little oil.
Clean the cuttlefish; cut into large dice and add it into the casserole. Sauté it all for
about 10 minutes.
Peel and grate the tomatoes and add into the pan along with the peas.
Add in one cup of water, season with salt and pepper and cook for 30 minutes.
It can be served in the same dish.
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