Cuttlefish Stew With Peas And Spinach - ...

By á-174942

Ingredients

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

Details

Servings 4

Preparation

Step 1

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.