Squid With Peas Recipes

SQUID WITH PEAS | CALAMARI CON PISELLI

Steps:

• Once you have cleaned thesquid, cut them into rings or pieces and set aside.
• n a fairly large skillet, heat the oil with two peeled garlic cloves. After about two minutes, add the thinly chopped onion. Sauté over low heat until the onion is soft and translucent.
• Add the squid. Cook along with the onion and garlic to flavor them, for a few minutes, stirring occasionally. If you're using fresh peas like we did, add them now. If you're using frozen or canned peas, however, add them 10 minutes before the end of cooking time. Now add the white wine, stir and let it evaporate. Finally, remove the garlic cloves and add the hot chilli pepper (optional).
• Add the tomato passata and mix all well. Add a little fine salt to taste and a little freshly ground black pepper. Stir and lower the heat. Cover with a lid and simmer for about 30 minutes until the squid is tender.
• After about 30 minutes, the squid with peas are ready. Taste and season with salt if necessary. Let them rest for a few minutes before serving.

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.

BRAISED SQUID AND PEAS

Steps:

• Halve the onion and finely slice. Heat the olive oil in a heavy-based pan, add the onion and garlic and cook gently for 10 minutes. Cut the squid bodies into 2cm-thick strips and each cluster of tentacles in two. Add the squid and fry for 3 minutes until it is lightly coloured, turning occasionally. Add the white wine and let it bubble for a minute or two. Add the tomatoes, tomato paste, water, paprika, sugar, salt and pepper and simmer very gently for 30 minutes. Add the peas and simmer uncovered for 10 minutes or until the sauce is thick, rich and juicy.

PASTA WITH PEA GREENS AND SQUID

Steps:

• Boil the pasta in a large pot of salted water until tender and drain well.
• In a large skillet, warm the olive oil. Add the garlic and cook until it begins to turn golden, about 1 minute. Add the chili pepper and raise the flame to high. Add the squid and toss for approximately 1 minute. Add the pea greens or watercress and toss for 30 seconds. Remove from heat.
• Toss the squid mixture with the pasta.
• Add the lemon and lime rinds and toss well.
• Season with salt and pepper to taste and serve.

SQUID, SAMPHIRE & PEA SALAD

Steps:

• Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
• Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
• Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
• Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.

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.