Seppie in Zimino con Piselli (Cuttlefish Stew with Peas and Spinach)

Name: Seppie in Zimino con Piselli (Cuttlefish Stew with Peas and Spinach)
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, rinsed and patted dry; 237 milliliters baby spinach, leaves washed well, stems discarded; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 3 ribs celery, cut into 1/4-inch strips; 2 hot chili peppers, whole; 1 kilograms calamari or cuttlefish, cleaned and cut into 1/2-inch pieces; 118 milliliters dry white wine; 59 milliliters extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 cloves garlic, peeled; 4 garlic cloves, peeled and thinly sliced; 4 servings Lemon wedges, for garnish; 6 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 1 medium Spanish onion, sliced into 1/4-inch rounds; 680 grams fresh peas shucked to yield 3/4 cup peas; 2 mediums potatoes, peeled and cut into 1/4-inch dice; 4 servings Salt, to taste; 4 servings Salt and pepper; 2 Tbsps white vinegar

Seppie in Zimino con Piselli (Cuttlefish Stew with Peas and Spinach) might be a good recipe to expand your main course repertoire. This recipe covers 72% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 921 calories, 73g of protein, and 39g of fat per serving. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. It can be enjoyed any time, but it is especially good for Autumn. If you have potatoes, baby spinach, olive oil, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes.

Instructions

1 cup basic tomato sauce, recipe follows;

Ingredients you will need

Tomato Sauce

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.

Ingredients you will need

Arbol Chile

Anchovies

Olive Oil

Celery

Garlic

Onion

Equipment you will use

Oven

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.;

Ingredients you will need

Salt And Pepper

Lemon Wedge

Tomato Sauce

Cuttlefish

Seasoning

Potato

Spinach

Vinegar

Peas

Wine

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce