Squid with peas and tomatoes

Squid with peas and tomatoes

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

There are several ways of cooking this dish – and it can also be made ‘in bianco’ (that is, without tomatoes). If you do decide to cook it in bianco, take even more care to select absolutely spanking-fresh squid. And I do mean squid, rather than calamari, octopus or cuttlefish. Squid is readily available and quite cheap, and has a unique colour, texture and flavour.

Ingredients

Quantity Ingredient
60ml olive oil
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1kg fresh squid, cleaned and chopped into small pieces
splash white wine
pinch dried chilli flakes
salt and pepper
200g peas
400g peeled tomatoes
1 small bunch flat-leaf parsley, (leaves only)

Method

  1. Heat the oil in a large pan and cook the onion and garlic until soft. Add the squid, wine, chilli flakes and season to taste with salt and pepper. Add the peas and tomatoes. Cook for 40 minutes or more, until the squid is tender. Check for seasoning, and toss in the parsley leaves just before serving.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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