Cuttlefish and peas

Preparation:

Preparation: Prepare the cuttlefish for cooking, peeling them, removing their innards, beaks and eyes, but keeping the sacs filled with the yellow liquid. Fry the finely sliced onions in the oil, and as soon as they are creamed, add the washed cuttlefish dripping with water. Leave them to infuse well, add their amber sauce, the chopped parsley and the peas. Salt sparingly, bring to the boil, put a lid on, reduce the heat to a minimum and, slowly, bring to full cooking. It will take about 1 hour before the cuttlefish and peas are cooked and their broth thickened to the point.