Best Squid With Peas Recipes

SQUID WITH PEAS

Squid With Peas image

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

Ingredients

800 g squid, cleaned
3 garlic cloves, peeled, minced
4 tablespoons extra virgin olive oil
350 ml white wine
400 g peas
1 tablespoon tomato paste
200 ml water
1/4 cup parsley, finely chopped
salt, pepper

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.

WINE-BRAISED CALAMARI WITH VEGETABLES

Wine-Braised Calamari With Vegetables image

With the right treatment, squid (a.k.a. calamari) can make a satisfying, almost meaty stew. Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes. And paired with carrots, turnips and peas, it produces a rich and flavorful winter braise.

Provided by David Tanis

Categories soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, peeled, halved and sliced into 1/4-inch-thick half-moons
2 cloves garlic, minced
1 sprig fresh thyme
1 sprig fresh sage
Pinch crushed red pepper flakes
Pinch saffron threads (optional)
1 1/2 pounds cleaned squid, tentacles left whole and bodies cut into 1-inch slices (small squid may be left whole)
Salt and pepper
1 cup white wine
2 cups hot chicken broth
4 to 6 carrots (about 1/2 pound), peeled and cut in bite-size chunks
2 medium or 3 small turnips, peeled and cut in wedges
2 small or 1 large leeks, white and pale green parts only, finely diced
1 cup green peas (frozen are fine)
2 tablespoons finely chopped parsley
1 tablespoon finely snipped chives

Steps:

In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
Add leeks and peas and cook 5 minutes more.
Serve in wide soup bowls. Garnish with chopped parsley and chives.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 902 milligrams, Sugar 8 grams

SQUID WITH TOMATO AND GREEN PEAS

Squid with Tomato and Green Peas image

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

Ingredients

1 medium onion, peeled and finely chopped
3 tablespoons olive oil
2 cloves garlic, peeled & finely chopped
2 tablespoons finely chopped flat leaf parsley
1 (440 g) can chopped tomatoes
900 g small squid, cleaned
salt and black pepper
350 g fresh peas or 350 g frozen peas

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.