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
Squid, cleaned and sliced into rings
onion, finely chopped
chopped parsley (optional)
canned tomatoes and their juice
frozen or fresh (but shelled) English shell peas
Polenta, Fregola, Pasta, Bread...your favorite starch or no starch
In This Recipe
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!