marinades.

marinated cuttlefish and peas.

4 servings

60 minutes

easy

by B!POD team

ingredients.

800 g

fresh cuttlefish (cleaned and cut into strips).

400 g

fresh or frozen peas.

onion (finely chopped).

clove of garlic (crushed).

100 ml

dry white wine.

300 ml

vegetable broth.

1 tablespoon

tomato paste.

as needed

extra virgin olive oil.

1 bunch

fresh parsley (chopped).

to taste

salt and pepper.

procedure.

01.

start by marinating the cuttlefish. place the cuttlefish cut into strips in a B!POD M container, along with a drizzle of oil, a clove of crushed garlic, a sprinkle of chopped parsley, and a pinch of salt.

02.

vacuum with DRO!D and let it marinate at room temperature for 15-20 minutes.

03.

in a skillet, sauté onion in olive oil until golden brown. add marinated cuttlefish and mist with white wine. let alcohol evaporate.

04.

add tomato paste, peas and vegetable stock. adjust salt and pepper.

05.

simmer for 30 minutes, until the cuttlefish are soft and the peas are well cooked.

06.

serve the cuttlefish and peas while warm, garnished with fresh chopped parsley and a drizzle of oil.

storing it in the fridge?

put it in a B!POD container and seal with DRO!D’s low vacuum. it stays fresh for up to 7 days.

storing it in the freezer?

put it in a B!POD container and seal with DRO!D’s low vacuum. it stays fresh for up to 3 weeks.

in this recipe:

starter pack purple cauliflower coral.

find out more.