This dish is available in coastal areas. Since you are looking for Rimini, I will Google a Rimini version. There is not much difference between different places. The subtle differences in the tastes of many Italian dishes are mainly due to the slightly different tastes of local products.

This is the source address

http://www . emiliarognaturismo . it/it/enogastronomia/ricette-emiliane-romagnole/secondi-pesce/seppie-alla-romagnola-con-piselli

Simply turn it over:

Braised peas with cuttlefish is a traditional second dish in coastal areas in spring. Spring is the best time to prepare this kind of seafood when the smell of the sea permeates again.

Difficulty: medium

Ingredients: 1 .2kg of small cuttlefish, 50g of virgin olive oil, 1 clove of mashed garlic,1cup of dry white wine, half a glass of water, 500g of fresh peas (medium size or boxed), 2 tablespoons of double concentrated tomato sauce, pepper (not specified, but possibly pepper) and a little salt. There are four people in all.

Practice: Peel and wash small cuttlefish, carefully remove cartilage, eyes and cuticle, and then cut into strips. First stir-fry garlic and olive oil in a pot, then add a little coriander. Continue to stir fry for a while, then add cuttlefish, a little salt and pepper. Cook slowly with a small fire, occasionally turn over, remember to cook with a wooden spoon until the cuttlefish is dry. After that, add wine until the wine is completely volatilized. Finally, pour in water and tomato sauce. Cover and stew for about an hour. Taste the cooking method of cuttlefish to determine how long to stew, then add peas (peeled and washed before), then cover and cook for half an hour (if peas are boxed, just add them seven or eight minutes before finishing, and the boxed peas here should be canned). Then cook until peas and cuttlefish are ready, and then season with salt and pepper according to personal preference.

Author: Ineld San Sioni is Rimini's.