Cuttlefish with Peas and Spices

Blanch the cuttlefish in unsalted boiling water for 2-3 minutes. Drain and cut into strips. Finely chop the onion and garlic. Sauté the chopped onions and garlic in a pan with 2 tablespoons of olive oil, a teaspoon of cumin seeds, a teaspoon of turmeric and a teaspoon of paprika. Add the cuttlefish and flavor them, then add the tomato paste and a cup of water. Cook for 10 minutes.

Then add the peas and half a pepper cut into strips. Add salt and pepper and cook for another 10 minutes or so, until the peppers are tender. Serve the cuttlefish, garnishing with chopped parsley.