Cuttlefish and Peas

- 17 oz. fresh peas

- 1 fresh spring onion

- 14 oz fresh cuttlefish

- 3 ½ dried tomatoes in olive oil

-3 ½ oz. Vegetable broth

- Basil

- Salt and pepper

- Extra virgin olive oil

- Chop the onion and put it in a nonstick pan. Simmer until golden and then add the peas and the vegetable broth. Once cooked, put them in a blender (setting some aside to season the final dish with) and create a smooth cream with a little olive oil. Keep the cream warm.

- Clean the cuttlefish by removing the eye in the middle of the head. Blend the cuttlefish as well, until mixture is firm. Place it in a pastry bag and keep it in the fridge for at least 15 minutes.

- Chop the dried tomatoes into large pieces, season with basil (crushed by hand), olive oil, salt and pepper.

- To cook the cuttlefish, heat a nonstick pan without adding oil. With the pastry bag make small dumplings that you will then go onto fry on both sides for about 30 seconds.

- To prepare the dish: spread the pea cream on the dish, place the cuttlefish on top of the cream and finally add a few tablespoons of sun-dried tomatoes, a drizzle of olive oil and some black pepper.