Squid with peas and tomatoes

By: Stefano de Pieri
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

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

Squid with peas and tomatoes

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