QUINOA WITH PEAS AND ONION
Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.
Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
SQUID WITH PEAS | CALAMARI CON PISELLI
The recipe of Squid with Peas (Calamari con Piselli) is a classic recipe of Italian cuisine. The intense flavor of the squid goes perfectly with the sweetness of the peas. Squid and Peas represents the ideal solution to offer your guests, a really delicious and particular fish dish. The recipe for Calamari with Peas is common throughout Italy, from north to south with very small regional differences. We are going to show you the two classic Italian way to make calamari and peas: WITH and WITHOUT tomato passata. Squid and peas with tomato is most common in Rome and central Italy. The recipe WITHOUT tomato is more popular in northern Italy, especially in the Veneto region.
Provided by Recipes from Italy
Categories fish and seafood recipes
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 100 g, Calories 169 cal
PASTA WITH PEA GREENS AND SQUID
Watercress can be substituted for the young pea greens or the Oriental specialty can be mail-ordered through Gino Roselli at Balducci's in New York City, (212) 673-2600.
Provided by Molly O'Neill
Categories dinner, pastas, project, main course
Time 20m
Yield Four servings
Number Of Ingredients 10
Steps:
- Boil the pasta in a large pot of salted water until tender and drain well.
- In a large skillet, warm the olive oil. Add the garlic and cook until it begins to turn golden, about 1 minute. Add the chili pepper and raise the flame to high. Add the squid and toss for approximately 1 minute. Add the pea greens or watercress and toss for 30 seconds. Remove from heat.
- Toss the squid mixture with the pasta.
- Add the lemon and lime rinds and toss well.
- Season with salt and pepper to taste and serve.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 8 grams, Carbohydrate 93 grams, Fat 11 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 420 milligrams, Sugar 3 grams
SQUID WITH PEAS
There are 2 ways to cook squid long and slow or quickly, either way it will turn out tender. This recipe needs fresh squid as it is cooked quickly. Serve this with rice or Italian bread. To get 800g of cleaned squid you will need about 1.2kg of squid as you lose some weight in gutting and cleaning the squid.
Provided by Coasty
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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 INK SPAGHETTI
A near-perfect summertime pasta, complete with just-cooked cuttlefish, peas and bronze fennel.
Provided by Eileen Horsnell
Time 1h35m
Yield Serves 6
Number Of Ingredients 13
Steps:
- For pasta dough, place flour and ½ tsp fine salt in an electric mixer fitted with a dough hook. Add remaining ingredients and mix until a dough forms, adding extra water 1 tsp at a time if the dough is too stiff. Transfer to a bench and knead until smooth and elastic (5 minutes). Cover and refrigerate (1 hour). Cut dough into 6 pieces. Working with one piece at a time, keeping remainder covered, flatten, then roll through a pasta machine, starting at the first setting. Roll and laminate dough a few times on the first setting, then reduce settings notch by notch, rolling and folding dough as you go, until 2mm thick. Trim pasta sheets into manageable pieces, roll through the spaghetti attachment, then hang until dry (20 minutes). Store in a floured container until ready to use.
- Cook unpeeled garlic in olive oil in a small saucepan over low heat until very tender but not browned (40-45 minutes). Drain, then squeeze out garlic. Discard skins and reserve oil.
- Heat 50ml reserved garlic oil in a large saucepan over high heat. Add cuttlefish, chilli, wine and garlic, and sauté, tossing until cuttlefish is just cooked (2-2½ minutes).
- Meanwhile, cook spaghetti and peas in a large saucepan of boiling salted water until pasta is al dente and peas are bright green (2 minutes). Drain, reserving a little pasta water. Add spaghetti and 1-2 tbsp reserved pasta water to cuttlefish mixture and toss to combine. Working quickly (pasta and cuttlefish can easily overcook), add parsley and lemon juice, season to taste and toss to combine. Drizzle with garlic oil (reserve remainder for another use) and top with bronze fennel to serve.
Nutrition Facts : ServingSize Serves 6
BRAISED SQUID AND PEAS
Tip: To clean calamari, gently grasp the head and pull, twisting it out of the body. Pull out the inner quill. Cut off the tentacles from just above the eyes and squeeze and discard the small sphere that pops out. Discard all but body and tentacles. Peel the skin from the tubes, rinse well, getting right into the pointy end, and pat dry.
Provided by Jill Dupleix
Categories Lunch
Time 1h30m
Yield SERVES
Number Of Ingredients 12
Steps:
- Halve the onion and finely slice. Heat the olive oil in a heavy-based pan, add the onion and garlic and cook gently for 10 minutes. Cut the squid bodies into 2cm-thick strips and each cluster of tentacles in two. Add the squid and fry for 3 minutes until it is lightly coloured, turning occasionally. Add the white wine and let it bubble for a minute or two. Add the tomatoes, tomato paste, water, paprika, sugar, salt and pepper and simmer very gently for 30 minutes. Add the peas and simmer uncovered for 10 minutes or until the sauce is thick, rich and juicy.
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- Heat a wok or large fry pan. Add 1 tablespoon vegetable oil. Fry sugar snap peas and red bell pepper for 2 minutes. Remove and set aside.
- Add remaining 2 tablespoons vegetable oil to the wok. Fry garlic and red pepper flakes for 30 seconds. Add squid and continue to fry for 2 minutes.
- Return sugar snap peas and red bell pepper to the wok. Add soy sauce, Shao Hsing cooking wine, and salt. Fry for another minute.
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- In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden brown, about 4 minutes. Stir in the prosciutto and cook over moderate heat until lightly browned, about 2 minutes. Add the peas, cover and cook for 2 minutes longer. Remove from the heat.
- In a large skillet, heat 1 tablespoon of the oil until shimmering. Add half of the squid, season with salt and pepper and cook over high heat, stirring once, until just white throughout, about 2 minutes. Using a slotted spoon, transfer the squid to the saucepan with the peas and cover. Repeat with the remaining 1 tablespoon of oil and squid.
- Add the white wine to the skillet and boil over high heat until reduced by half, about 3 minutes. Scrape the wine into the saucepan and cook over moderate heat until the squid and peas are just heated through, about 30 seconds. Serve right away.
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- Make a sachet with cheesecloth and tie the peppercorns, red chili flakes, bay leaves inside. In a large pot over high heat, bring the water, sea salt, wine, onion, fennel, and sachet to a boil. Allow the ingredients to simmer for 45 minutes to cook the vegetables and infuse them with aromatics. Juice the lemons and strain out the seeds. Add the lemon halves and the juice to the court bouillon, and cook for another 5 minutes. Remove the sachet and all of the aromatics. The court bouillon is crucial in ensuring nicely seasoned and flavorful squid, and it should be aggressively seasoned, as the squid will cook quickly.
- While the bouillon is cooking, clean the squid and inspect it for featherbones, and remove the beaks and ink sacs. Slice the squid into quarter inch rings and remove the tentacles. Cut the tentacles in half to make them into bite sized pieces.
- Blanch the sugar snap peas for about 2 minutes until they are cooked but still firm and shock them in ice water to stop the cooking. Drain the water from the peas, and save about 1 cup of the peas for the salad and cut them into half inch slices. Put the other peas through a vegetable juicer to extract the juice. Chill the juice and whisk all the ingredients from the lemon vinaigrette. You can prepare the peas ahead of time to allow them to become chilled in the fridge.
- Cook the squid in the boiling court bouillon for 10 seconds. Remove with a skimmer and spread on a baking sheet and allow them to chill in the fridge. After the squid has chilled, toss the squid, sugar snap peas, and celery and season to taste with the salt and lemon vinaigrette. The dish should be nice and bright. Carefully season the sugar snap juice with yuzu kosho, salt, and lemon juice to taste. Put the squid salad into chilled bowls, and ladle in about 3 ounces of the seasoned juice. Drizzle with a little sesame oil and sprinkle with sesame seeds. Top the dish with your green of choice of picked agretti, purslane, iceplant, sea beans, pea shoots, or sunflower sprouts!
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