CUTTLEFISH & PEAS

A Roman-Style Pescatarian Delight

Seppie e Piselli, or cuttlefish with peas, is a classic Roman dish that combines tender cuttlefish with sweet green peas in a light, savory tomato sauce. This dish is often enjoyed as a main course and is particularly popular in coastal regions of Italy where seafood is fresh and abundant. Known for its simplicity and delicate flavors, Seppie e Piselli exemplifies the Italian approach to seafood: using fresh ingredients and allowing their natural flavors to shine.  

This dish is traditionally prepared in a single pan, making it an easy, one-pot meal that’s perfect for a weeknight dinner or a casual gathering. It is a great winter warmer and usually served with crusty bread for soaking up the delicious sauce, or even over rice or polenta for extra comfort 😉  

Seppie e Piselli is a nutritious and balanced meal, as cuttlefish is an excellent source of lean protein, rich in minerals such as phosphorus, selenium, and vitamin B12. Peas add fiber, loads of vitamins and plant-based protein, making this dish both satisfying and nourishing.  

For other fabulous winter warmers, try our Tuscan-style Ribollita or the Neapolitan Pasta & Potatoes.

A little history

Cuttlefish, like other cephalopods, has been a staple in Mediterranean cuisine for centuries, appearing in dishes across Italy, Spain, and Greece. The origins of Seppie e Piselli are rooted in the culinary traditions of Lazio, particularly in Rome, where seafood dishes are common despite the city’s inland location.  

Romans in fact developed a strong culinary connection with nearby coastal regions, adopting fresh seafood into their cooking; and this dish perfectly showcases the simplicity of Roman cuisine, which often combines just a few ingredients to create something deeply flavorful.  

Today, Seppie e Piselli remains a beloved choice for its heartwarming simplicity and the way it brings together land and sea in one pot.

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INGREDIENTS👇🏻

• 450g | 15.9oz gutted and trimmed cuttlefish

• 2 small carrots

• ½ white onion

• 2 fresh chilli peppers

• 30g | 1.1oz fresh parsley

• 50ml | 1.76fl oz white wine

• 200g | 7.1oz peas

• 400g | 14.1oz sieved tomato passata

• Sea salt to taste

• Black pepper to taste

• Extra virgin olive oil

The recipe step by step

1. Peel, slice and chop finely the carrots, onion, fresh chilli peppers and parsley

   
   

2. Slice the previously gutted and trimmed cuttlefish in strips of about 1 cm | ½ inch, roughly chop the arms and tentacles too

   
   

3. Add the carrots, onion and chilli peppers to a shallow pot with a drizzle of extra virgin olive oil, and sizzle on low heat for 3-4 minutes

   
   

4. Add the cuttlefish and give it a good stir through before adding the white wine

   
   

5. Let the wine evaporate slowly on low heat

   
   

6. Add the peas and sizzle on medium heat for 4-5 minutes

   
   

7. Pour in the sieved tomato passata, stir, and cook for 10 minutes on low heat, with the lid on

   
   

8. Season with sea salt and black pepper to taste and give it a good stir

   
   

9. Place the lid back on and cook for 10 more minutes on low heat

   
   

10. Add the fresh, finely chopped parsley and stir thoroughly

    
    

11. Plate it up, drizzle some extra virgin olive oil on top…and enjoy! 😋