📝 About This Recipe
A cornerstone of Italian coastal home cooking, Seppie con Piselli is a soul-warming 'umido' (stew) that celebrates the delicate sweetness of the sea paired with the earthy freshness of garden peas. This classic Roman and Venetian dish relies on a slow-simmered tomato base and the natural tenderness of cuttlefish to create a rich, silky sauce. It is a masterclass in Italian simplicity, where high-quality seafood and patience transform humble ingredients into a sophisticated masterpiece.
🥗 Ingredients
The Seafood
- 800 grams Cuttlefish (Seppie) (cleaned, skin removed, and cut into 1-inch strips or rings)
- 1 small sac Cuttlefish Ink (optional, for a deeper savory flavor)
The Soffritto and Aromatics
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 medium Yellow Onion (very finely minced)
- 2 cloves Garlic (peeled and smashed)
- 1/2 teaspoon Red Chili Flakes (adjust to taste for a gentle heat)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped, divided)
The Braising Liquid
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 300 grams Tomato Purée (Passata) (smooth Italian passata)
- 1 tablespoon Tomato Paste (double concentrated)
- 1 cup Vegetable or Fish Stock (warm, added as needed)
Vegetables and Seasoning
- 300 grams Fresh or Frozen Peas (tender petite peas are best)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the cleaned cuttlefish under cold water and pat them thoroughly dry with paper towels. Cut the bodies into 1-inch thick strips and leave the tentacles whole or halved if they are large.
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2
In a large, heavy-bottomed pan or Dutch oven, heat the extra virgin olive oil over medium-low heat. Add the minced onion and sauté gently for 6-8 minutes until translucent and soft, but not browned.
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3
Stir in the smashed garlic cloves and the red chili flakes. Cook for another 2 minutes until the garlic is fragrant, then remove the garlic cloves if you prefer a milder flavor.
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4
Increase the heat to medium-high and add the cuttlefish pieces to the pan. Sauté for 3-5 minutes, stirring frequently, until the seafood turns opaque and begins to release its juices.
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5
Pour in the dry white wine. Allow it to bubble and reduce by half, scraping the bottom of the pan to incorporate any browned bits (the 'fond').
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6
Stir in the tomato paste until well combined, then pour in the tomato passata and half of the chopped parsley.
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7
Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 25-30 minutes. If the sauce becomes too thick, add a splash of the warm stock.
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8
Test the cuttlefish for tenderness; it should be starting to yield but still have a slight bite. Now, stir in the peas.
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9
Continue to cook, uncovered, for another 10-15 minutes. This allows the peas to become tender and the sauce to thicken into a rich, glossy consistency.
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10
Taste the sauce and adjust the seasoning with sea salt and freshly cracked black pepper. Cuttlefish can be naturally salty, so always taste before adding more salt.
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11
Remove from heat and stir in the remaining fresh parsley and a final drizzle of raw olive oil for a bright finish.
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12
Let the dish rest for 5 minutes before serving; this allows the flavors to settle and the sauce to coat the seafood perfectly.
💡 Chef's Tips
If you cannot find cuttlefish, cleaned squid (calamari) is an excellent substitute, though it may require slightly less cooking time. Do not rush the simmering process; cuttlefish is naturally tough and needs the slow braise to achieve a melt-in-your-mouth texture. If using frozen peas, do not thaw them beforehand; add them straight to the pan to maintain their bright green color and pop. For an authentic 'Nero' version, stir in a small amount of cuttlefish ink during step 6 for a dramatic black sauce and deep umami profile. Always use a wine you would actually drink; the acidity of the wine is crucial for balancing the sweetness of the peas.
🍽️ Serving Suggestions
Serve alongside thick slices of toasted sourdough or grilled polenta to soak up the delicious tomato sauce. Pair with a crisp, chilled Italian white wine like a Gavi di Gavi or a Vermentino di Sardegna. This dish is also spectacular served over a bed of short pasta like Calamarata or Ditaloni. A simple side of sautéed bitter greens, such as rapini or escarole, balances the sweetness of the dish beautifully. For a truly Venetian experience, serve it with soft, creamy white polenta.