Squid with peas and sage

Squid with peas and sage

By
From
Spring
Serves
4
Photographer
Andy Sewell

This light, summery combination of peas and sage is best eaten with grilled bread, rubbed with garlic and drizzled with the fruitiest of olive oil. Look for squid that are small in size and make sure you cook them quickly over the very highest heat so that their flesh remains tender. Piping hot and well seasoned, this dish tastes and smells of a blistering hot summer’s day spent close to the shore.

Ingredients

Quantity Ingredient
800g very fresh small squid
40g unsalted butter
250g freshly podded peas
1 garlic clove, peeled and crushed
3 sage sprigs
20ml dry white wine
a little olive oil, for cooking
sea salt
freshly ground black pepper

Method

  1. Start by preparing the squid. Hold the body with one hand and pull out the head with the tentacles attached, using the other hand; most of the innards will come out too. Cut the tentacles from the head just below the eyes and discard the head. Remove the transparent quill from the body and any debris, then rinse the body pouch under cold running water. Remove the skin from the squid, which will come away easily with your fingers.
  2. Rinse the tentacles well and leave whole. If the squid are really small, leave the pouches whole, otherwise cut in them half slightly on the diagonal. Set aside in a colander.
  3. Place a heavy-based frying pan over a medium heat, then add the butter and allow to melt. When the butter starts to foam, add the peas, garlic and sage. Stir once or twice, then turn up the heat and add the wine. Cook for 2–3 minutes to reduce slightly.
  4. Meanwhile, heat another heavy-based (ideally non-stick) frying pan over a high heat. Season the squid well with salt and pepper. Add the oil to the hot pan, then the squid pouches. Fry, without turning, for a minute or so, until golden brown on the underside, adding the tentacles after about 30 seconds. Now turn the squid pouches and tentacles and colour the other side for no longer than a minute.
  5. Add the squid to the peas and toss well to combine. Discard the sage sprigs, then divide among warm bowls and serve.
Tags:
Skye Gyngell
seasonal
Spring
London
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