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
Ingredients
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2 pounds
Squid, cleaned and sliced into rings
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2 tablespoons
onion, finely chopped
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olive oil
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1 tablespoon
chopped parsley (optional)
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1 tablespoon
chopped garlic
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1.5 cups
canned tomatoes and their juice
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1/2 cup
red wine
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2 dashes
salt
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3 dashes
black pepper
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1 pound
frozen or fresh (but shelled) English shell peas
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Polenta, Fregola, Pasta, Bread...your favorite starch or no starch
Directions
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Saute the onion in olive oil until golden.
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Add the garlic.
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When garlic is lightly colored, add parsley then tomato and wine.
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Add the squid to the pot, a pinch of salt and a few grindings of pepper. Cover and simmer for 40 minutes or so.
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Remove lid and continue to simmer cooking off some of the water to concentrate flavors and thicken the sauce a bit.
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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.
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Correct salt and pepper and serve over whatever fits your fancy. Enjoy!
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