Prep 20 mins
Cook 20 mins
- 1 medium onion, peeled and finely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, peeled & finely chopped
- 2 tablespoons finely chopped flat leaf parsley
- 1 (440 g) can chopped tomatoes
- 900 g small squid, cleaned
- salt and black pepper
- 350 g fresh peas or 350 g frozen peas
- 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.
This was a delicious meal! I used frozen squid rings and doubled the amount of tomatoes to yeild more sauce. I served it with buttered noodles. I will definitely be cooking this again. So simple!!
This was pretty tasty. I used frozen squid already cut into rings, substituted salsa for the tomato sauce, and mixed veggies for the peas. I also added mushrooms - I didn't happen to have fresh ones, so rinsed canned sliced mushrooms and added them with the squid. The secret to tender squid is to not overcook them, so you should check them frequently after the first 10 minutes of cooking. I served it with bulgur, but rice or small pasta would be good too.