Mediterranean Cuttlefish Topped with the Most Expensive Peas in the World

Mediterranean Cuttlefish Topped with the Most Expensive Peas in the World is a signature creation of **Asador Etxebarri**, the celebrated grill restaurant in Axpe-Martzaa, Spain, helmed by chef Victor Arguinzoniz. The dish features a whole cutlet of Mediterranean cuttlefish, grilled over wood embers to achieve a tender, smoky char, and topped with a generous mound of *txakolí* peas—a rare, local variety known as the most expensive peas in the world due to their labor-intensive cultivation and brief season.

A great version hinges on the cuttlefish being cooked precisely so it remains succulent, not rubbery, while the peas are served barely cooked, retaining a sweet, grassy pop. The dish is finished with a drizzle of olive oil and a sprinkle of sea salt, allowing the quality of the ingredients to shine. As noted by *Jack's Dining Room*, the combination of the smoky, briny cuttlefish with the bright, buttery peas creates a textural and flavor contrast that is both rustic and refined.

Regional variations are minimal, as the dish is intrinsically tied to the Basque Country. The *txakolí* peas are a local specialty, and the grilling technique is a hallmark of Etxebarri’s philosophy. Some preparations might incorporate a light *pil-pil* sauce or a touch of *guindilla* pepper, but the core remains the same. The dish exemplifies the Basque commitment to simplicity and respect for exceptional produce, making it a sought-after experience for diners willing to travel to the remote village of Axpe.