The wonderful part about Noodle Casserole with Cuttlefish and Peas is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Noodle Casserole with Cuttlefish and Peas is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.


  • 1 onion (small)
  • extra-virgin olive oil
  • 1 cuttlefish ("dirty")
  • 100 grams peas
  • 2 garlic cloves (shaved)
  • white wine (A splash of)
  • 100 grams peeled prawns
  • salt
  • pepper
  • 350 grams noodles


  1. Ask the fish store to clean the cuttlefish and save the sauce. The sauce is what gives this dish its flavor.
  2. Chop onion finely and fry in pan over medium heat with extra virgin olive oil.
  3. When it is browned, add the chopped cuttlefish and fry.
  4. Add peas and shaved garlic, stir and add the white wine.
  5. Cook until almost all of the liquid evaporates.
  6. Add the peeled shrimp and cover it with water (about 600-700 milliliters).
  7. Let boil and then toss in the sauce.
  8. Stir well and add salt and pepper.
  9. Add noodles and cook according to packaging (about 8 minutes).
  10. Serve immediately, because if not, the noodles will not remain al dente and will absorb all the broth.
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