Squid & Pea Stew

This dish, which Italia often used to serve on Fridays, can also be made using cuttlefish or octopus. Traditionally, very small, young and tender seafood is used, but larger squid, cuttlefish or octopus can simply be cut to size as required. Don’t worry if you need to cook it for a bit longer (adding a little water or fish stock, if necessary); trust me, the squid will become tender in time.