Squidwithtomatoandgreenpeas Recipes

Steps:

• Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
• Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.

Steps:

• In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
• Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
• Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
• Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
• Remove the shrimp and place in a small bowl to the side.
• Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
• Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
• Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
• Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
• Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
• Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
• Enjoy!

Steps:

• Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
• Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
• While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
• Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
• Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.

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.

Steps:

• Sauce: In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until translucent. In a blender or food processor, puree the tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne, and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.
• Rinse the squid and turn the body sacs inside out. Mince the tentacles.
• In a skillet set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 3 minutes more.
• Transfer to a bowl. Add the sea legs, eggs, bread crumbs, grated cheese, and salt and pepper.
• Combine the mixture well. Stuff the squid with the bread crumb mixture and close with a toothpick. Add the squid to the sauce and simmer for 10 to 15 minutes, or until just tender. Transfer the squid to a serving dish.
• Meanwhile, cook the linguini according to package directions, drain, and transfer it to a large bowl. Add enough sauce to coat the pasta and toss to combine. Sprinkle with cheese. Serve the squid separately with a mixed green salad.

Steps:

• Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
• Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
• Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf.

Steps:

• Separate squids' tentacles from bodies. Slice bodies into rings; cut tentacles in half if large. Rinse, and put in a strainer. Strip greens' leaves from stems; discard thickest stems. Chop, rinse and dry; you want about 4 cups.
• Put oil in a broad, deep skillet over high heat. Add chili and garlic, and stir until they sizzle. Add greens, and cook, stirring, until wilted, 2 minutes. Add squid and a large pinch of salt, and cook, stirring occasionally, until squid gives up its liquid and becomes opaque, about 2 minutes. Taste, and adjust seasoning, adding soy sauce or nam pla if desired. Serve immediately.

Steps:

• Heat 2 teaspoon vegetable oil in pan.
• Add onion and saute until onion is translucent.
• Add garlic, ginger, jalapeno, turmeric and curry powder, cook for 2 minutes, then add coconut milk, spices, cilantro, and salt.
• Lower heat and simmer.
• Cut drained, pressed tofu into 1/2 inch cubes.
• Add gently to sauce and continue simmering until tofu is heated through.
• Add peas and cook until peas are heated through.
• Served over rice with yogurt and chutney.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender., Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated. Remove from heat; stir in coconut milk and cilantro., Serve with rice; sprinkle with additional cilantro if desired.