500 g (approx. 1.1 lbs) canned whole peeled tomatoes
4 tablespoons extra virgin olive oil
50 ml (approx. 1/4 cup) dry white wine
Hot vegetable broth, as needed
Fresh parsley, to taste
Fine salt, to taste
Freshly ground black pepper, to taste
Instructions
Prepare the cuttlefish: detach the tentacles, remove any remaining eye/beak remnants, and cut the tentacles into bite-sized pieces. Slice the mantles (bodies) into relatively wide strips.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and gently stew for about 10 minutes, adding a splash of hot vegetable broth as needed to prevent the onion from drying out or browning.
Once the onion is soft and translucent, add the cuttlefish to the pan and season with salt and pepper. The cuttlefish will release moisture; raise the heat slightly to allow the excess liquid to cook off.
Once the liquid has reduced, pour in the white wine and allow the alcohol to evaporate completely.
Add the baby peas and the peeled tomatoes (crushed beforehand with any tough stem ends removed). Pour in a ladleful of hot broth, reduce to low heat, and simmer gently for 15–20 minutes.
Meanwhile, wash, dry, and finely chop the fresh parsley.
Once the cuttlefish and peas are tender, remove the pan from the heat. Stir in the chopped parsley and serve immediately.
