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Fish, South and mountains

Cuttlefish with peas and rice

Cuttlefish with peas and rice is a simmered dish for 4 people, ready in 1h05, rated easy, costing €4.00 per person. The cuttlefish simmers slowly in tomatoes and white wine until tender, while the peas go in right at the end to keep their color and sweetness. Serve it hot over white rice.

Tonight, tender cuttlefish simmered with sweet peas, a simple spring dish served with rice.

Cuttlefish with peas and rice
Total time
1 h 05
Difficulty
Easy
Cost per person
€4.00
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Cuttlefish needs time to turn tender, and that's the whole idea behind this dish. Cut into strips and simmered slowly in a tomato sauce lifted with white wine, it softens gradually while the flavors deepen. The peas, stirred in only at the very end, bring a sweet note and a bright color that wake up the plate.

This is a classic spring dish, simple to put together even though the cooking takes a bit of patience. Kids generally like the sweetness of the peas and the soft texture of well cooked cuttlefish. Plan it for a quiet Sunday or a weeknight when you can let it simmer without rushing.

The ingredients

4 people

Fish counter

  • Cleaned cuttlefish 800 g

Frozen foods

  • Frozen peas 400 g

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Parsley 1 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks

The step by step recipe

  1. Cut the cuttlefish into strips and finely slice the onion.

    Cut across the grain so the cuttlefish stays more tender to bite.

  2. Sauté the onion and garlic in the oil, add the cuttlefish and sear it for a few minutes. 8 min

    It will release water, let it evaporate to concentrate the flavor.

  3. Pour in the white wine and tomatoes, cover and let it simmer over low heat. 35 min

    Stir occasionally, cuttlefish tends to stick to the bottom.

  4. Add the peas and cook for a few more minutes, then sprinkle with parsley. 8 min

    Frozen peas don't need to be thawed, just toss them in directly.

  5. Cook the rice in salted water, drain it and serve with the cuttlefish. 11 min

    Rinse the rice once in cold water before cooking so the grains stay separate.

Our tips to get it right

  • Buy cuttlefish already cleaned to save time, most fishmongers will do it for you on request.
  • Hold off on salting too early, cuttlefish naturally releases salty water as it cooks.
  • Taste the sauce before serving, it should be well reduced and concentrated in flavor after the 35 minute simmer.

The variations

  • Swap the white wine for vegetable broth for an alcohol free version, the flavor stays mild.
  • For a quicker version, use cuttlefish already cut into strips and cut the simmering time to 20 minutes, the texture will be a bit firmer.
  • Add a handful of peeled shrimp along with the peas for a mix of seafood.

What to serve it with

  • Plain white rice
  • Fresh bread for the sauce
  • Glass of dry white wine

Storage

Keep the cuttlefish with peas for up to 2 days in the refrigerator in a sealed container. This dish freezes well for up to 2 months, without the rice. Reheat gently in a pan or saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can you use frozen cuttlefish?

Yes, frozen cuttlefish works very well for this recipe. Thaw it fully in the refrigerator before cutting, then follow the recipe as usual.

Can you make this dish ahead of time?

Yes, you can cook the sauce with the cuttlefish the day before and keep it in the refrigerator. Reheat gently and add the peas only when serving so they keep their color.

How do you know when the cuttlefish is tender enough?

The cuttlefish is ready when it cuts easily with a fork, without a rubbery resistance. If it's still firm after 35 minutes, simmer it a few more minutes.

Can you use fresh peas instead of frozen?

Yes, if they're in season, use fresh shelled peas. They'll need a bit more cooking, about 2 to 3 extra minutes compared to frozen ones.

How long does it take to make cuttlefish with peas and rice?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in cuttlefish with peas and rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does cuttlefish with peas and rice cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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