Cuttlefish with peas in Thermomix

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18 February, 2026

Cuttlefish with peas in Thermomix: tender and juicy

A seafood dish that is easy to prepare at home, full of flavor and with a delicious juice that conquers you from the first bite.

Thanks to the Thermomix we make the cuttlefish tender and juicy, combining the tomato, wine and peas for a balanced and quick result.

Why this recipe is perfect

✅ Quick and practical: 45 minutes and a professional tasting dish is ready.
✅ Tender cuttlefish: Avoids rubbery texture thanks to controlled cooking.
✅ Intense flavor: White wine, tomato and fresh parsley enhance the marine flavor.
✅ Versatile: Perfect accompaniment to bread, pasta or rice.
🎁 Bonuses: very easy to prepare even with frozen cuttlefish.

Cuttlefish with peas in Thermomix

Ingredients explained

🦑 1 kg frozen cuttlefish (clean)
🥗 750 g frozen peas
🧂 1.5 teaspoons of fine salt
🧄 1 clove of garlic
🌿 10 sprigs of fresh parsley
🍅 350 g tomato passata (or crushed tomato)
🫒 25 ml extra virgin olive oil
🍷 100 ml of white wine

Equipment and preparation

What you need: Thermomix (TM31, TM5 or TM6), spatula, basket and serving platter.

Previous preparation: Have the cuttlefish and frozen peas ready. Wash and dry the parsley if it is fresh.

This dish requires a little attention to drain the liquids correctly and ensure that the cuttlefish do not overcook, but with the Thermomix it is much easier than in a traditional frying pan.

Detailed step-by-step instructions

1.Place the parsley sprigs in the glass. Blend 5 seconds / speed 8. Remove and reserve on a plate.

2.Place the peeled garlic clove in the glass. Blend 5 seconds / speed 7. Scrape down the remains with the spatula.

3.Add the olive oil and fry for 3 minutes / 120 °C / speed 1.

4.Add the cuttlefish, white wine and 1 teaspoon of salt. Cook 5 minutes / 120 °C / reverse rotation / speed 1, without measuring cup.

5.Place the basket on a platter and pour in the cuttlefish to drain the cooking liquid. Pour that liquid back into the glass.

6.Add the tomato passata, the remaining half teaspoon of salt and the frozen peas. Cook 13 minutes / 100 °C / speed 1 (use basket or splashback).

7.Return the cuttlefish to the glass and cook for 5 minutes / 100°C / reverse rotation / speed 1. Check that they are tender; if necessary, extend 3-5 minutes more.

8.Serve hot in a bowl and sprinkle with the reserved crushed parsley. Ready to enjoy with bread, polenta or pasta!

Pro tips and troubleshooting

🌟 Secrets to success

Drain the cuttlefish before adding the tomato to keep the sauce concentrated and tasty.
Don’t overcook: the cuttlefish should be tender, not rubbery.
Use fresh parsley to add aroma at the end of cooking.

❌ Common mistakes

Problem: hard cuttlefish Cause: overcooking. Solution: reduce minutes and check with fork.
Problem: very liquid sauce. Cause: Do not drain the cooking liquid. Solution: Drain in a basket before adding tomato and peas.

Variations and customizations

🌶️ Spicy: Add chilli or cayenne pepper to the sauce.
🍋 Cool touch: lemon zest over the cuttlefish before serving.
🥫 More Mediterranean: Add black olives or capers in the last 5 minutes.
🍚 Rice or pasta version: Serve the cuttlefish and peas over white rice or short pasta.

Serve and accompaniments

Serve it as a main dish accompanied by toasted bread, polenta or pasta. Perfect for a light and complete meal 🦑🍅.

Storage

🥡 Fridge: Up to 2 days in an airtight container.

❄️ Freezing: possible, but the texture of the cuttlefish may change slightly.

♨️ Overheating: in a frying pan over low heat or Thermomix 5-7 min / 100 °C / reverse rotation / speed 1.

Frequently asked questions

Can I use fresh cuttlefish? Yes, adjust cooking time depending on size.

Frozen or fresh peas? Better frozen, so they preserve texture and color.

Can white wine be substituted? Yes, with fish or light vegetable broth.

📋 Cuttlefish with peas in Thermomix

⏰ Total time: 45 minutes
👥 Portions: 4
🔥 Difficulty: Easy

Ingredients:

🦑 1 kg frozen cuttlefish
🥗 750 g frozen peas
🧄 1 clove of garlic
🌿 10 sprigs of parsley
🍅 350 g tomato passata
🫒 25 ml extra virgin olive oil
🍷 100 ml white wine
🧂 1.5 teaspoons salt

Instructions:

1. Grind parsley 5 s / speed 8 and set aside.
2. Crush garlic 5 s / speed 7, lower remains.
3. Sauté 3 min / 120 °C / speed 1.
4. Cook cuttlefish with wine and 1 tsp salt 5 min / 120 °C / reverse rotation / speed 1.
5. Drain liquid, pour back into glass.
6. Add tomato, rest of salt and peas, 13 min / 100 °C / speed 1.
7. Return cuttlefish, 5 min / 100 °C / reverse rotation / speed 1.
8. Serve with parsley.

Grades: Do not overcook to avoid rubbery texture. Ideal as a main dish or over rice/pasta.

Recipe by Jesus