If you’re looking for a complete and flavorful fish main course, squid with peas and potatoes is the right choice. In this recipe the fresh squid are slowly cooked in a pan so they become very tender, together with sweet peas and diced potatoes, which make the dish hearty and well balanced.
It’s a quick dish made with simple ingredients, delicate yet enveloping in flavor — perfect when you want to combine sea and garden in a single course. Try the recipe and you’ll bring to the table a main course the whole family will agree on!
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 243.33 (Kcal)
- Carbohydrates 30.09 (g) of which sugars 7.07 (g)
- Proteins 23.18 (g)
- Fat 3.90 (g) of which saturated 1.38 (g)of which unsaturated 1.37 (g)
- Fibers 7.14 (g)
- Sodium 421.36 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lb squid
- 1 2/3 cups potatoes
- 1 1/4 cups peas (fresh or frozen)
- Half onion
- 1 tablespoon tomato paste (to taste)
- Half glass white wine
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Peeler
- Cutting board
Preparation
Clean the squid: separate the tentacles removing the beak, remove the entrails, the skin and the cartilage, wash them well and cut the bodies into rings.
Trim the onion, chop it and lightly sauté it for a few moments in a pan with a drizzle of oil.
Add the squid, brown for a few seconds and deglaze with the white wine (1).
Wash and peel the potatoes, cut them into cubes and add them to the squid along with the peas (2).
Moisten with a ladle of hot water, add a tablespoon of tomato paste if you like and season with salt (3).
Cook covered in the pan until the squid and potatoes are tender. It will take about 20 minutes, but times may vary depending on the size of the squid.
At the end, add a handful of chopped parsley and a pinch of pepper.
The squid with peas and potatoes are ready, divide them onto plates and serve hot… enjoy your meal!
Tips and notes
You can use either fresh or frozen peas.
Try to choose fresh squid of medium or small size, because they will cook faster and be more tender.
You can omit the tomato, or increase its quantity to taste.
FAQ (Questions and Answers)
Can I use frozen squid?
I always recommend using fresh ones, but if you don’t have them you can replace them with frozen squid.
Can I prepare the dish in advance?
Sure, you can prepare the recipe a few hours ahead and then reheat it when needed.
