Seppie coi Piselli

Squid with Peas

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Peas are a very popular vegetable in the whole of the Lazio, turning up in various combinations of fish and meat as a kind of stew. Traditionally cuttlefish are used, but tender young squid, cut into neat white strips, are ideal and easier to buy.


  • 900 g (2 lb) squid (450 g (1 lb


Clean the squid unless you have bought them ready cleaned. Use the head to pull out the sac inside the body. Cut off the head and tentacles (the tentacles can be used for soup) just behind the eyes and discard all this with the body contents. Flex the body slightly to pop the transparent internal stiffener out (this is a white cuttle bone, if you buy cuttlefish). Peel off the dark skin outside