Seppie con Piselli

Ensure the Cuttlefish is thoroughly cleaned and cut into uniform 2-3 cm pieces. If using fresh peas, shell them.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the White onion and cook gently until softened and translucent, about 5-7 minutes. Add the Garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

Add the cut Cuttlefish to the pot and increase the heat slightly. Sauté the Cuttlefish for about 5 minutes, stirring occasionally, until it changes color and releases its liquid.