Stewed 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.

STEWED CHICKPEAS AND CALAMARI

Steps:

• Quick soak the chickpeas by putting them into a large heavy bottomed pot and covering them with water by 2 inches. Bring to a boil and boil for 2 minutes; remove from heat, cover, and let soak for 1 hour. Drain the chickpeas and return them to the pot. Cover them with fresh water by about 2-inches, add 1 tablespoon salt, and bring to a boil. Reduce the heat and simmer the beans until they are tender, about 2 to 2 1/2 hours. Drain and set aside.
• Clean out the pot and put it back on the stove over medium-high heat. Heat the olive oil and cook the onion, garlic, chili, thyme, and bay leaves until the onion begins to soften, about 5 minutes. Add the paprika and cumin and cook for 1 minute. Hand-crush the tomatoes and add them with their juice to the pot along with 1 cup of water. Add the chickpeas, roasted peppers, and calamari and season with salt and pepper. Turn the heat down and simmer until all the flavors have blended and the calamari is tender, about 1 1/2 to 2 hours. Serve in small dishes with a drizzle of olive oil.

SQUID, PRAWN & CHICKPEA NDUJA STEW

Steps:

• Heat the olive oil in a large, flameproof shallow casserole dish over a medium heat, and cook the onion, fennel and garlic for 12 mins, stirring occasionally until soft and just turning golden. Stir in the nduja or chorizo and sizzle for 2 mins until the oils are released and the veg starts to take on the red colour.
• Tip in the tomatoes, then rinse the can out with the wine and pour it in, along with the stock. Stir in the chickpeas. Season and bring to a simmer, then cook for 20 mins until the sauce is rich. Season to taste.
• Stir in the squid and prawns so they're completely mixed into the sauce, then simmer for about 5 mins more until the squid and prawns are cooked through. Scatter with the parsley, lemon zest and reserved fennel fronds 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.

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.

STEWED SQUID WITH PEAS

Steps:

• Heat oil with cracked garlic clove at low, until garlic turns golden (about 15 minutes). Discard the garlic. Turn the heat on high and add the squid with 1 tbsp. of the wine. (If using previously frozen squid, allow to boil until liquid is emitted. Drain a much of the liquid as possible before continuing.) Add wine, salt & pepper and cook until almost all of the wine has evaporated. Add the tomatoes and the tomato paste - squid should be covered with liquid, so add water accordingly. Bring to a boil, lower heat to low and simmer covered for 15 minutes. Add peas and bring to a boil, lower heat to low and simmer for an hour. Test seasoning and adjust. Add parsley just before serving.