Braised Squid And Peas Recipes

SQUID WITH PEAS

Steps:

• Saute the garlic in the olive oil for abou 2-5 mins, don't allow to brown too much or it will be bitter. Add the salt, pepper and wine.
• When the wine has evaporated, pour in the tomato paste and water along. Cook for 10 minutes, then add the squid and peas and cook 8-10 minutes.
• Don't over cook or the squid will be tough.
• Garnish with the finely chopped fresh parsley just before serving.

WINE-BRAISED CALAMARI WITH VEGETABLES

Steps:

• In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
• Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
• Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
• Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
• Add leeks and peas and cook 5 minutes more.
• Serve in wide soup bowls. Garnish with chopped parsley and chives.

SQUID WITH TOMATO AND GREEN PEAS

Steps:

• Put the olive oil and onion into a flameproof casserole.
• Saute over a medium heat, stirring occasionally, for about 10 Minutes until it begins to soften and turn golden.
• Add the garlic and cook for 2 minutes, then add the tomatoes and half of the chopped parsley.
• Cook at a gentle simmer for 10-15 minutes until the tomatoes begin to thicken.
• Slice the cleaned squid into 1.
• 5 cm rings.
• Divide the tentacle clusters in half.
• Add to the casserole.
• Season with salt and pepper.
• Stir well, cover and simmer gently for 20-30 minutes until the squid is tender.
• Stir in the peas, season again and cook for a few more minutes until they are done.
• Stir in the remaining chopped parsley and serve with plenty of crusty bread to mop up the sauce.