Cuttlefish with Sweet Peas

A very common dish in the Mediterranean towns. It´s a delicious bite in a wide variety of presentations such as: main dish, tapa and even empanada.

Ingredients for 4-6 people:

-2 Cuttlefish.

-500 gr. (1Lb.)  of Sweet Peas in can.

-1 Onion (not too big).

-2 Garlic Cloves.

-1 Tablespoon of Flour.

-1 Cup of White Wine.

-Spanish Olive Oil.

-Salt.

-A pinch of Ground Parsley.

Clean, dice the cuttlefish and save it for later. Chop the onion and the garlic cloves, season and poach them in a pan with a stream of olive oil. When the onion and the garlic get golden and soft add the flour, fry lightly, place the cuttlefish in the pan and pour in the white wine. Stir and increase the heat to evaporate the alcohol.  When the alcohol is gone reduce the heat and let it cook till the cuttlefish is tender (around 10 mn.) in that moment add the peas and cook for a couple or more minutes, decorate with the ground parsley and...READY!!