Home
Recipes
Fish and seafood
Braised cuttlefish, peas and pancetta

Braised Cuttlefish Recipe with Peas and Pancetta

Braised cuttlefish, peas and pancetta

Name: Braised cuttlefish, peas and pancetta
Total time: 1 h 35 min
Yield: Serves 4 as a starter
Ingredients: 500g cuttlefish cleaned and cut into 1cm strips; 1 tbsp vegetable oil; 3 tbsp extra-virgin olive oil; 80g piece pancetta cut into lardons; 1 onion thinly sliced; 2 cloves garlic sliced; a pinch dried chilli flakes; 75ml white wine; 250ml fish stock; 350g peas podded (175g podded weight); 1 small clove garlic finely chopped; 1 small lemon zested; a small handful flat-leaf parsley chopped

Tom Hill

Published: April 23, 2018 at 9:42 AM

Save recipe

Serves 4 as a starter

Easy

Total time: 1 hr and 35 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Little Duck The Picklery in Dalston brings this trio of vibrant ingredients together with a zingy gremolata to make an impressive dinner party starter or sharing dish

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

500g cuttlefish

cleaned and cut into 1cm strips
1 tbsp vegetable oil
3 tbsp extra-virgin olive oil
80g piece pancetta

cut into lardons
1 onion

thinly sliced
2 cloves garlic

sliced
a pinch dried chilli flakes
75ml white wine
250ml fish stock
350g peas

podded (175g podded weight)

GREMOLATA

1 small clove garlic

finely chopped
1 small lemon

zested
a small handful flat-leaf parsley

chopped

Nutrition: per serving

kcal756
fat45g
saturates8.9g
carbs16.9g
sugars7.4g
fibre7.5g
protein61g
salt3.9g

Method

step 1

Heat a frying pan over a high heat and toss the cuttlefish with the vegetable oil and season. Fry for 2-3 minutes or until lightly caramelised, then tip onto a plate. Reduce the heat to medium, add the olive oil and pancetta, and cook for a minute, then add the onion and cook for 10 minutes until soft, adding a little water if it colours too much. Stir in the garlic and chilli flakes, and cook for another minute. Pour in the wine and fish stock, and return the cuttlefish and any resting juices to the pan. Bring to a simmer, reduce the heat to low, cover with a lid and cook gently for 1 hour or until the cuttlefish is tender and the sauce has reduced slightly. Add the peas and heat for 2 minutes until they are just cooked.
step 2

For the gremolata, mix together all of the ingredients with a little seasoning.
step 3

Divide the braised cuttlefish between two plates and sprinkle with gremolata.

Find more recipes for your Little Duck The Picklery-inspired dinner party here...

Fried Courgette with Agrodolce Sauce

Authors

Tom Hill

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue