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Author Notes: Adapted from Marcella Hazan's wonderful recipe, I add red wine and tomato to the mix, which is probably too complicated for Ms. Hazan, Signora Simplicity, but it gives a nice bit of acid and richness. You can serve it as a stew on its own, over polenta, or my favorite, fregola, also known as "israeli couscous," though my Israeli friend told me it's not really Israeli at all. —JRDsquared
- 2 pounds Squid, cleaned and sliced into rings
- 2 tablespoons onion, finely chopped
- olive oil
- 1 tablespoon chopped parsley (optional)
- 1 tablespoon chopped garlic
- 1.5 cups canned tomatoes and their juice
- 1/2 cup red wine
- 2 dashes salt
- 3 dashes black pepper
- 1 pound frozen or fresh (but shelled) English shell peas
- Polenta, Fregola, Pasta, Bread...your favorite starch or no starch
- Saute the onion in olive oil until golden.
- Add the garlic.
- When garlic is lightly colored, add parsley then tomato and wine.
- Add the squid to the pot, a pinch of salt and a few grindings of pepper. Cover and simmer for 40 minutes or so.
- Remove lid and continue to simmer cooking off some of the water to concentrate flavors and thicken the sauce a bit.
- In another 15 minutes, check that the squid is tender-- and when it is-- add the peas and stir them. Cook just long enough to warm the peas.
- Correct salt and pepper and serve over whatever fits your fancy. Enjoy!