Fish Easy Main Italian

Squid with tomato and peas

Name: Squid with tomato and peas
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: /italian
Ingredients: 1kg small squid, cleaned (ask your fishmonger to do this); 60ml olive oil; 1 onion, halved, thinly sliced; 2 garlic cloves, crushed; 125ml white wine; 400g can crushed tomatoes or 400ml tomato passata; 125ml chicken; 1/2 teaspoon mild paprika; 200g pea; 20.00 ml finely chopped flat-leaf parsley

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by Jill Dupleix

Food writer

Oct 03, 2015

In Rome and further north, this dish would be cooked with cuttlefish. Serve with crusty bread and a green salad.

1kg small squid, cleaned (ask your fishmonger to do this)
1/4 cup (60ml) olive oil
1 onion, halved, thinly sliced
2 garlic cloves, crushed
1/2 cup (125ml) dry white wine
400g can crushed tomatoes or 400ml tomato passata
1/2 cup (125ml) chicken or fish stock, or water
1/2 teaspoon mild paprika
1 2/3 cups (200g) frozen peas
1 tablespoon finely chopped flat-leaf parsley

Method

1.

Cut squid hoods into thick rings, and each cluster of tentacles in two lengthways.
2.

Heat the olive oil in a heavy, wide-based casserole or saucepan over medium-high heat. Add the onion and cook gently, stirring, for 10 minutes or until soft.
3.

Add the garlic and stir for 30 seconds, then add the squid and cook for 3 minutes or until the squid is lightly coloured, turning occasionally.
4.

Add the wine, let it bubble for 1-2 minutes, then add the tomatoes, stock or water and paprika. Season with sea salt and pepper.
5.

Simmer very gently over low heat for 25-30 minutes until the squid is tender and the sauce has reduced.
6.

Add the peas to the squid and simmer for a further 3 minutes or until peas are tender. Sprinkle with parsley and serve.