Cuttlefish and pea sauce

Yield: 10 servings

Measure Ingredient
1½ kilograms Cuttlefish
500 millilitres Tomato sauce
50 grams Onion
30 grams Garlic
70 millilitres Olive oil
1 \N Glass white wine
350 grams Frozen peas
50 grams Chopped parsley
\N \N Salt and pepper

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Same method as seafood sauce, except the green peas and parsley. They should be put in last.

Source: Given to share with the express permission of Chef de Cuisine

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