Cuttlefish & Peas

Name: Cuttlefish & Peas
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: loligo squid; southern calamari; 1 small white onion, finely chopped; 1 clove garlic, finely chopped; 1 kg cuttlefish, cleaned and tentacles reserved; ½ small carrot, finely chopped; 3 tablespoons extra virgin olive oil; 1 tablespoon chopped flat-leaf parsley; 1 stem marjoram, leaves picked; 1 stem oregano, leaves picked; salt flakes and freshly ground black pepper, to taste; 4 tablespoons dry white wine; 1.4 kg green peas, shelled (to yield about 500 g shelled peas)

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Lucio Galletto is not a chef: he is always very quick to make this clear. He is, however, a restaurateur of some note, having run the floor of his eponymous Sydney restaurant for over 30 years and, although he’s too shy to say so, he’s also a very good cook, especially when he turns his hand to simple home-style Italian classics, such as this dish, called seppie e piselli in Italian. Seppie, the