Mongolian-style Seppioline with Peas

Ingredients

In this Mongolian adaptation of the Italian dish Seppioline con piselli, we incorporate Mongolian spices and cooking techniques to create a unique flavor profile. The original Italian dish typically uses olive oil, garlic, and white wine, while our Mongolian-style recipe replaces these ingredients with Mongolian spices such as cumin, chili flakes, and soy sauce. The cooking method also differs, as we stir-fry the Seppioline instead of simmering them in a sauce. These adaptations infuse the dish with the bold and aromatic flavors of Mongolian cuisine. We alse have the original recipe for Seppioline con piselli, so you can check it out.

• 500g (1.1 lb) baby cuttlefish (Seppioline) 500g (1.1 lb) baby cuttlefish (Seppioline)
• 250g (1 1/4 cups) peas 250g (1 1/4 cups) peas
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Clean the baby cuttlefish by removing the head, ink sac, and internal organs. Rinse them thoroughly under cold water and pat dry with a paper towel.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
4. 4.
   Add the baby cuttlefish to the pan and stir-fry for about 3-4 minutes until they turn opaque and slightly crispy.
5. 5.
   Sprinkle cumin powder, chili flakes, and soy sauce over the cuttlefish. Stir well to coat the cuttlefish evenly with the spices.
6. 6.
   Add the peas to the pan and continue stir-frying for another 2-3 minutes until the peas are tender.
7. 7.
   Season with salt to taste and garnish with fresh cilantro.
8. 8.
   Serve hot and enjoy the Mongolian-style Seppioline with Peas.

Treat your ingredients with care...

• Baby cuttlefish (Seppioline) — Make sure to clean the cuttlefish thoroughly, removing the head, ink sac, and internal organs. Pat them dry before cooking to ensure a crispy texture.

Tips & Tricks

• If you can't find baby cuttlefish, you can substitute them with baby squid or small shrimp.
• Adjust the amount of chili flakes according to your spice preference.
• Serve the dish with steamed rice or noodles for a complete meal.
• For an extra burst of freshness, squeeze some lemon juice over the dish before serving.
• Feel free to add other vegetables such as bell peppers or carrots for added color and flavor.

Serving advice

Serve the Mongolian-style Seppioline with Peas as a main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the stir-fried Seppioline and peas on a large serving platter, allowing the vibrant colors to shine through. Sprinkle some additional chili flakes and cilantro leaves on top for an attractive presentation.