Stewed cuttlefish with peas

Preparation:

Preparation: Clean and rinse the cuttlefish well (you can also use the frozen product, which has already had its innards removed and only needs to be thawed). Cut them in half and put them in a saucepan with the oil and chopped onion, garlic and parsley. Cook them for 10 minutes on a moderate heat; at this point add 1/2 glass of white wine, 1 teaspoon of white flour to thicken the sauce well, shelled peas, salt and pepper. Leave to simmer for 15-20 minutes and serve.