Cuttlefish and peas
Instructions
Prepare for cooking cuttlefish, spellandole, removing the innards, beaks and eyes, but keep the bags full of yellow liquid.
Sauté the finely sliced onions in oil, and as soon as I Whip unite cuttlefish washed and dripping water.
Let them taste good, add their AMBER sauce, chopped parsley and peas.
Add salt sparingly, bring to the boil, put a lid, lower the heat and, gradually, lead to complete cooking.
Go approximately 1 hour before the cuttlefish and peas are cooked and their soup thickened up.
