Stuffed Braised Squid Smothered in Little Peas

Squid and cuttlefish respond in the same way to heat. Tiny and whole or, if larger, cut into rings, seared in a flash or plunged for a few seconds into boiling liquid, they are tender; left in contact with heat for a couple of minutes, they toughen and must, then, be exposed to a relatively long braising process to become tender again. Squid is the most practical of the two for stuffing because, in a cuttlefish, the section of the pouch wall from which the cuttlebone is removed is no more t