Stewed squid with peas is a tasty second course, perfect also for special occasions. You can prepare the squid with peas in advance and reheat them when serving. You can use either fresh or frozen squid; I used small squid, so I didn’t cut them, but if yours are large, you can cut them into pieces. The stewed squid with peas is great with both fresh and frozen peas. Let’s see how to make stewed squid with peas, and if you try them, let me know. Barbara
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz peas
- 1.3 lbs squid
- 1.75 oz onion
- to taste parsley
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
How to Make Stewed Squid with Peas
Let’s start preparing the stewed squid with peas. Chop the onion, put it in a pot along with some extra virgin olive oil, and add the peas. Add a splash of water, some chopped parsley, and a pinch of salt, and put it on the stove.
Meanwhile, clean the squid by removing the innards and the transparent cartilage from the back of the squid, just pull it out. Use a knife to remove the beak and eyes. You can ask your fishmonger to do this step if you’re not very experienced. Wash them well under running water.
Place the squid in the pot with the peas and cook for 10 to 15 minutes. Squid need to be cooked quickly to stay tender; otherwise, they will become rubbery.
When cooking is finished, adjust the salt and serve the squid with peas hot.
How to Store Stewed Squid with Peas
Store them in the refrigerator for 2 to 3 days
