The dish I’m talking about today is an evergreen of Italian cuisine, although, quite frankly, I confess that neither my grandmother nor my mother ever prepared it at home, or at least that’s what I recall! It seems rather incredible since it’s infinitely delicious and extremely easy to make! I’m talking about stewed squid with potatoes and peas, a very succulent and rich seafood second course that’s perfect for dipping bread! Usually, squid cooks quite quickly, but in this preparation, it requires a bit longer cooking time, about 40 minutes, but it’s really worth it! With just a few simple steps, you’ll serve delicious squid rings flavored with white wine and slowly cooked in an extraordinarily tasty sauce with potatoes and peas. You can prepare them in white without tomatoes and tomato sauce or enrich them further, as I did! It will be the perfect soup to enjoy with the family, still warm and steaming along with toasted bread croutons flavored with herbs, spices, and crushed garlic. You’ll see that everyone will appreciate it, and it’ll become your kitchen staple!
If squid is your passion, also try these recipes to discover:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Slow Cooking, Stovetop
- Cuisine: Italian
Ingredients:
- 4 squid (already cleaned)
- 4 potatoes (medium)
- 5.3 oz cherry tomatoes
- 2 shallots
- 7 oz peas
- 12.3 oz tomato sauce
- 3.4 oz white wine
- 1.5 cups water (hot as needed)
- 2 bunches parsley
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 1 Cutting Board
- 1 Knife
- 1 Pan
- Paper Towels
- 1 Ladle
Steps:
Wash the squid already cleaned of beak and eyes thoroughly under running water, then pat them dry with some kitchen paper towels.
On a cutting board, cut the squid bodies into 1/2-inch rings and cut the tentacles in half lengthwise.
Separately, wash and peel the potatoes, then cut them into not too large chunks; also wash the cherry tomatoes and shallots, cut the former into wedges and chop the latter.
In a pan, pour a generous swirl of olive oil, add the shallots and sauté them for 2 minutes.
Add the cherry tomatoes, deglaze with white wine and allow the alcohol to evaporate.
At this point, add the tomato sauce and stir constantly over high heat, diluting with 2-3 ladles of hot water. If you want to prepare squid in white, skip these two steps, only deglaze with wine and then add all the hot water.
Cover with a lid and let the squid cook over medium-low heat for about 20 minutes, adding additional hot water only if needed. Then, add the potatoes and cook for another 15 minutes.
After this time, add finally the peas and continue cooking for another 5-8 minutes or until the potatoes are soft and the peas are cooked.
Turn off the heat, adjust the salt and season with chili pepper to taste.
Flavor with chopped parsley.
Let the squid rest for a few minutes before serving them, garnishing with a drizzle of olive oil and accompanying them with slices of toasted bread or croutons.
And there you go… your stewed squid with potatoes and peas is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store stewed squid with potatoes and peas in the fridge in suitable refrigeration containers for up to 2-3 days.
Tips, notes, variations, and suggestions
🟣 As I have already explained, it is also possible to make a white version of this wonderful soup by omitting the cherry tomatoes and tomato sauce and simply deglazing with wine and covering with all the hot water required in the recipe.
🟣 You can flavor with pepper instead of chili pepper or use fresh chili, which should be added not at the end of the recipe, but in the initial sautéing phase before adding the squid.
