Recipe for Cuttlefish Stew with Peas and Spinach - ...

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Yield:

Ingredients:

Amount	Ingredient
6 tbl	extra-virgin olive oil
1 med	Spanish onion sliced 1/4" rounds
3 x	celery ribs cut 1/4" strips
4 x	garlic cloves peeled
4 x	anchovy fillets rinsed, patted dry
2 x	hot chili peppers whole
1 cup	Basic Tomato Sauce (see recipe)
3 lb	calamari or cuttlefish cleaned, and
	cut into 1/2" pieces
2 med	potatoes peeled, and
	cut into 1/4" dice
	Salt to taste
	Freshly-ground black pepper to taste
1/2 cup	dry white wine
2 tbl	white vinegar
1/2 lb	fresh peas shucked to yield 3/4 cup peas
1 cup	baby spinach leaves washed well,
	and stems discarded

Instructions:

Instructions: In an earthenware that is oven and stove-resistant, place olive oil, onion, celery, garlic, anchovies and chili peppers and cook until softened and light golden brown, about 10 minutes.

Add the tomato sauce, cuttlefish, and potatoes and bring to a boil. Season with salt and pepper and add wine, vinegar and peas and cover. Simmer 1 hour.

Check for seasoning and tenderness, add spinach, wilt 2 minutes covered and serve with lemon wedges.

This recipe yields 4 servings.

Description: "(Seppie In Zimino Con Piselli)"

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