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
SQUID SAUTE WITH TOMATOES AND GARLIC
Steps:
- Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
- Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
- Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf.
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 WITH TOMATO AND GREEN PEAS
Make and share this Squid with Tomato and Green Peas recipe from Food.com.
Provided by ngibsonn
Categories Squid
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the olive oil and onion into a flameproof casserole.
- Saute over a medium heat, stirring occasionally, for about 10 Minutes until it begins to soften and turn golden.
- Add the garlic and cook for 2 minutes, then add the tomatoes and half of the chopped parsley.
- Cook at a gentle simmer for 10-15 minutes until the tomatoes begin to thicken.
- Slice the cleaned squid into 1.
- 5 cm rings.
- Divide the tentacle clusters in half.
- Add to the casserole.
- Season with salt and pepper.
- Stir well, cover and simmer gently for 20-30 minutes until the squid is tender.
- Stir in the peas, season again and cook for a few more minutes until they are done.
- Stir in the remaining chopped parsley and serve with plenty of crusty bread to mop up the sauce.
STEWED SQUID IN TOMATO SAUCE
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Gently saute the onion and the garlic in the olive oil. Add the tomatoes and white wine and simmer for five minutes.
- Add the squid, thyme, salt and pepper. Cover and simmer gently for 30 to 40 minutes or until the squid is tender. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 543 milligrams, Sugar 2 grams
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.
BOBBY FLAY'S SHELLFISH AND CHICKEN PAELLA WITH CHORIZO AND GREEN PEAS
Yield serves 8
Number Of Ingredients 26
Steps:
- Preheat the oven to 375°F. Bring 7 3/4 cups of the stock to a simmer in a saucepan.
- Meanwhile, heat 2 tablespoons of the olive oil and the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the rice and stir to coat.
- Add the saffron to the simmering stock and cook for 1 minute. Then add the stock to the rice and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the liquid has been absorbed and the rice is tender, 15 to 18 minutes. Uncover and fluff with a fork.
- Put the tomatoes in a small baking dish, and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper, and roast in the oven until soft, about 30 minutes. Set aside.
- Raise the oven temperature to 450°F.
- Heat 3 tablespoons of the olive oil in a large ovenproof skillet until almost smoking. Season the chicken pieces with salt and pepper, place in the skillet (in batches if necessary), and brown all sides. Pour off the fat, and transfer the skillet to the oven. Roast until cooked through, 25 to 30 minutes. Let rest for 15 minutes.
- Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Return to a boil, reduce the heat, and simmer until cooked through, 12 to 15 minutes. Let cool slightly, then shell the lobsters. Keep the claws whole; coarsely chop the tail meat.
- Cook the chorizo in a medium sauté pan over medium-high heat until browned on both sides, 6 minutes. Remove the chorizo to a plate lined with paper towels.
- Combine the mussels and clams in a pot, add 1 cup water, cover the pot, and cook over high heat until they open, 3 to 4 minutes. Discard any that do not open.
- Heat the remaining 2 tablespoons olive oil in a large sauté pan or paella pan until almost smoking. Season the shrimp with salt and pepper and sauté for 1 minute. Season the squid with salt and pepper and add to the pan. Cook until just cooked through, 2 to 3 minutes. Add the rice, remaining 2 cups stock, the peas, tomatoes, chicken, lobster meat, and chorizo, and stir to combine. Add the mussels and clams.
- Fold in the Lemon Aioli and parsley, and mix until combined; season with salt and pepper to taste. Serve immediately.
- Combine the garlic, salt, egg yolks, lemon juice, and zest in a food processor or blender, and process until smooth. Slowly add the oil, drop by drop at first, processing until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.
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- Clean the calamari tubes and slice them into rings, about 2 cm/ 0.8 inch thick. Finely chop the onions, garlic cloves, and chili.
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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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