DELICIOUS ITALIAN RECIPE: STEWED CUTTLEFISH - SEPPIE IN UMIDO

Cuttlefish are a very underrated fish. They are cheap, tasty and filling. They are thick and "meaty".
In Italy we typically prepare them stewed. They do well either with extremely quick cooking like a deep fry or with longer and intense cooking times like this pressure cooker recipe or with a slow cooker after which they will become extremely soft. If you taste them and they are chewy and hard, keep cooking them don't be scared.
If you own neither a pressure cooker nor an instant pot (save money and time and get one!) you can cook them over stovetop for 70/80 minutes until fork tender.
Ingredients:
2kg cuttlefish
1 large chopped onion
1 chopped celery stalk, chopped
2 chopped carrots
1 can peeled tomatoes
200 grams green peas frozen or fresh
1/2 tsp salt
Black pepper, garlic granules, chili flakes to taste
1 tsp chopped spring onion
1 Tbsp parsley
Basil, if available
3 Tbsp extra virgin olive oil
In a pressure cooker or instant pot, sauté the onions until translucent, add carrots and celery and sauté.
Add the sliced cuttlefish and sauté until it turns white.
You can add the peeled tomatoes and the peas.
Set your pressure cooker on high and cook for 30 minutes. Adjust to your preferred consistency if too liquid just use sauté function or over the gas without lid to let some liquid evaporate. Garnish with parsley and spring onions or basil.
Optional: you can deglaze the fish with a glass of white wine during the sauté phase.
In Italy we typically serve this dish over yellow polenta!