What happens when home ingredients are combined with freshly caught seafood, and, in the name of tradition, you follow the advice of your grandmother who, as always, is an oracle in matters of cookery in Italy as in the rest of the world? Well you will be in danger of needing to wash more pots and pans, especially when your guests are real gluttons and appreciate a really delicious recipe, where aromas and flavours create wonderful sensations. Well, when you try your hand at making cuttlefish with peas you will certainly need to make large quantities. This dish can simply be enjoyed with bread, or, as happens in some regions in the north of Italy, with some lovely polenta, although the dish can also be eaten as is or, finally, dressed with some fresh tomato sauce. Haven’t you ever tried this sublime combination of cuttlefish and peas? Do so before offering some to your guests!
Clean the squid of its skin, entrails, eyes and mouth. Rinse well under running water and leave to absorb the flavours of chopped garlic in a little oil, salt and pepper. Prepare the peas. Chop the onion, and fry gently in a pan. Add the peas and sauté for a few minutes. Add the salt and juice of a lime along with its zest. Add a little water and finish cooking. When the water has evaporated, add the parsley and remove from the heat. For the cuttlefish: heat a pan or hotplate and cook the cuttlefish for 10 minutes on each side on a very high flame. Serve on a bed of peas with three cuttlefish heads on top.
Dress the cuttlefish with a crushed garlic clove, some pepper, some ground sea salt, and extra virgin olive oil