Ingredients (10 people):

3 cuttlefish weighing about 400 g each, 600 g fresh peas, 2 kg potatoes, 4 cloves of garlic, 2 medium onions, 1 glass of white wine, 4 ripe tomatoes.

For the “picada” (very finely chopped ingredients): parsley, a pinch of black pepper, 1 digestive-style biscuit, fried bread, 1 handful of pine nuts, oil and salt.

• Clean the cuttlefish, cut it into slices and keep it on one side.

• Boil the peas in salted boiling water. Allow them to boil for 10 to 15 minutes, so they are still crisp, then drain them.

• Put some oil in a pan, fry the cloves of garlic until they start to turn colour. Remove them.

• In the same oil, fry the cuttlefish for a few minutes until it has absorbed its own juice. Salt it and put it on one side.

• Using the same oil, make the sauce, with the onion, which you have peeled and finely chopped. When it goes golden, add the wine and once reduced, the tomatoes, peeled and cut into small pieces. Allow to cook over a low heat.

• When the sauce is ready, add the cuttlefish and stir well.

• Then add the potatoes, peeled and cut into pieces, and cover them half way with cold water. Allow to cook for 20-25 minutes after they come to the boil.

• Add the peas, which have already been half cooked so that the cuttlefish does not absorb too much of the flavour of the vegetables. In this dish, the taste of the fish should be dominant.

• Finally, crush the fried bread, garlic, parsley, black pepper, the biscuit and the pine nuts. Check the salt and pepper.

• Allow the whole thing to come to the boil and then serve it from the pan.

                                                                          Empordà Gastronomy School