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.
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 STUFFED SQUID
Steps:
- Preheat an oven to 375 degrees F.
- Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
- Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
- Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
- Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.
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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.
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