In a large pan add the olive oil gently heat add the fennel garlic, pancetta and chili and lightly sauté.
Add the cuttlefish and increase the heat and sauté for the cuttlefish for a few minutes
Add the wine and reduce then add the tomatoes and fish stock and cook for 45 minutes over a low heat simmer until the cuttlefish are cooked
In the last 5 minutes add the fresh peas and cooked until soft .
Finish with flat leaf parsley and olive oil.
In a large pan add the olive oil gently heat add the fennel garlic, pancetta and chili and lightly sauté.
Add the cuttlefish and increase the heat and sauté for the cuttlefish for a few minutes
Add the wine and reduce then add the tomatoes and fish stock and cook for 45 minutes over a low heat simmer until the cuttlefish are cooked
In the last 5 minutes add the fresh peas and cooked until soft .
Finish with flat leaf parsley and olive oil.
