Cuttlefish in sauce

Ingredients: One large cuttlefish, 1/4 kilo of peas (canned), 2 onions, 4 ramellet tomatoes, 1 green pepper, 4 garlic cloves, a bay leaf, marjoram, thyme, black pepper, 1 glass of white wine, olive oil, saffron and salt.

Preparation: Clean the cuttlefish and cut it into 2 cm pieces that you will fry in a clay pot with olive oil. Once the cuttlefish takes colour, remove it from the heat and set it aside.

In the same oil, fry the whole garlic cloves with the bay leaf for a couple of minutes and then add the onion cut into very thin slices.

Add salt and let it confit over a low heat. Then add the green pepper chopped as finely as possible and the blanched and peeled tomatoes. We mix it, add the spices and let the sauce confit for about ten minutes on a low heat.

Next, we add the cuttlefish, we soak it well in the sauce and let it confit for ten more minutes. If we see that it dries out, we add the glass of wine and let it evaporate.

We add the peas and a little water. We let it cook on a low heat and stir from time to time. If the liquid is consumed, we add more water. Taste for salt and serve.