Squid With Tomato And Green Peas Recipes

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.

GRILLED SQUID AND SWEET ONION SALAD WITH ROASTED TOMATOES AND GREEN CHILE VINAIGRETTE

Steps:

• Roasted Tomatoes: Preheat oven to 350 degrees F. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft. Remove seeds and dice.
• Squid: Preheat grill or grill pan. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut into 2-inch pieces. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender.
• Green Chile Vinaigrette: Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and season with salt and pepper, to taste.
• Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade
• Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette. Place on a large platter and top with the tomatoes and fresh mint. Drizzle with additional dressing.

SQUID SAUTE WITH TOMATOES AND GARLIC

Steps:

• Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
• Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
• Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf.

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.

STEWED SQUID IN TOMATO SAUCE

Steps:

• Gently saute the onion and the garlic in the olive oil. Add the tomatoes and white wine and simmer for five minutes.
• Add the squid, thyme, salt and pepper. Cover and simmer gently for 30 to 40 minutes or until the squid is tender. Correct seasoning and serve.