Sepee e Piselli alle Vastese
Both of my friends Nunzia’s and Giancarlo’s mothers, made this dish often. “Squid with Peas” is a classic recipe of Vasto, a dish that combines the flavors of the sea and land, where the sweetness of the peas compliment the delicate taste of the squid. The simplest dishes are sometimes the most elegant.

Ingredients for six:

1 kg cleaned and rinsed cuttle fish

400 g shelled peas- fresh or frozen

250 g chopped canned tomatoes

One finely chopped onion

Half a glass of white wine

1/2 dl extra virgin olive oil

4 dl of fish or vegetable broth

A pinch of salt

Green pepper or a sprig of parsley

Preparation:

Clean and wash the cuttle fish. (the fish store usually does this)

Cut them into strips one approximately 1x4 cm.

Fry the chopped onion in the olive oil in a thick bottomed pot for 2-3 minutes

Add the cuttlefish and brown them over low heat for a couple of minutes, stirring often.

Add a pinch of salt, increase the heat and add the white wine.

Let the alcohol evaporate, then lower the heat and add the peas and the chopped canned tomato.

Pour in half a cup of hot broth. Season with salt and pepper and cover with a lid.

Simmer the sliced cuttle fish together with the peas over low heat for thirty minutes. While they are cooking, stir them from time to time and, when necessary, add a little more broth if the sauce thickens. 

After 30 minutes, taste a piece of cuttlefish. If it is tender, remove the lid and let the sauce thicken slightly, then turn off the heat and add the chopped parsley. (If the cuttle fish is still tough simmer it for 5 or 10 more minutes.

Serve the “Seppe a Piselli,” (cuttle fish and peas) with slices of toasted bread and a chilled bottle of Trebbiano D’Abruzzo.