Braised Cuttlefish Recipe with Peas and Pancetta

Braised cuttlefish, peas and pancetta

  • serves 2
  • Easy

Check out this easy yet impressive cuttlefish recipe with salty pancetta and crunchy vibrant peas, topped with a fresh and zingy gremolata. This recipe comes from Little Duck The Picklery in Dalston



  • cuttlefish 500g, cleaned and cut into 1cm strips
  • vegetable oil 1 tbsp
  • extra-virgin olive oil 3 tbsp
  • pancetta 80g piece, cut into lardons
  • onion 1, thinly sliced
  • garlic 2 cloves, sliced
  • dried chilli flakes a pinch 
  • white wine 75ml
  • fish stock 250ml
  • peas 350g, podded (175g podded weight)


  • garlic 1 small clove, finely chopped
  • lemon 1 small, zested
  • flat-leaf parsley a small handful, chopped


  • 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.

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Nutritional Information

  • Kcals 756
  • Fat 45g
  • Saturates 8.9g
  • Carbs 16.9g
  • Sugars 7.4g
  • Fibre 7.5g
  • Protein 61g
  • Salt 3.9g