Cuttlefish With Peas

Preparation:

Preparation: Take the cuttlefish, wash them and remove the black vesicle inside which you throw away. Clean them very well and then cut them into strips and rinse them in plenty of water more than once. Meanwhile, in a saucepan, fry a little oil with a clove of garlic, which you remove after browning it. Add a little chopped parsley and, as soon as it is golden, add the sliced cuttlefish, season with a pinch of salt and pepper and dilute everything with dry white wine. When the wine has evaporated, add a little water and cook over low heat. In the meantime, you have shelled the peas, cook them with a little browned onion and broth and, when they are cooked and tender, add them to the cuttlefish, give it a stir and serve all together hot.