In a large braiser or sauté pan, gently sauté the chopped onion in abundant olive oil until soft and translucent. If using, add the minced garlic and sauté for just a few seconds until you can smell its aroma.

Add the cuttlefish/squid to the pan. Allow the pieces to sauté along with the onion to absorb the flavors for a few minutes, seasoning with the salt and pepper. (It will probably shed quite a bit of water, but that’s perfectly normal. No need to try to boil if off.)

Add a splash of white wine, allow it to cook off for a few minutes, until you can no longer smell the alcohol.

Add the tomatoes, mix everything well, then lower the heat. Cover and simmer very gently until the cuttlefish/squid is perfectly tender. (See Notes below regarding cooking times.) Add water from time to time as needed, if the sauce becomes too dense.

When the cuttlefish/squid is tender, uncover the pot and add the peas. Continue simmering until the peas are just tender, about 5 minutes if frozen, 15-20 if fresh.

Taste and adjust for seasoning and serve hot.