Best 6 Squid With Peas Recipes

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# **Savory Squid and Peas: A Culinary Delight**

Squid and peas, a classic combination that offers a delightful culinary experience. This versatile dish can be transformed into a variety of delectable recipes, catering to different tastes and preferences. Embark on a culinary journey as we explore the diverse and flavorful world of squid and peas dishes. From quick and easy stir-fries to hearty stews and savory salads, we have something for everyone. Get ready to tantalize your taste buds and impress your dinner guests with these exceptional recipes that showcase the harmonious blend of squid and peas.

Here are our top 6 tried and tested recipes!

SQUID WITH PEAS | CALAMARI CON PISELLI



Squid with Peas | Calamari con Piselli image

The recipe of Squid with Peas (Calamari con Piselli) is a classic recipe of Italian cuisine. The intense flavor of the squid goes perfectly with the sweetness of the peas. Squid and Peas represents the ideal solution to offer your guests, a really delicious and particular fish dish. The recipe for Calamari with Peas is common throughout Italy, from north to south with very small regional differences. We are going to show you the two classic Italian way to make calamari and peas: WITH and WITHOUT tomato passata. Squid and peas with tomato is most common in Rome and central Italy. The recipe WITHOUT tomato is more popular in northern Italy, especially in the Veneto region.

Provided by Recipes from Italy

Categories     fish and seafood recipes

Time 40m

Yield 4

Number Of Ingredients 9

500 g (1,1 pound) of cleaned squid (frozen or fresh)
450 g (2 cups) of shelled green peas
150 ml (1/2 cup) of dry white wine
350 ml ( 2/3 cup) of Tomato Passata
2 cloves of garlic
1/2 medium onion
4 tablespoons extra virgin olive oil
1 fresh red hot chili peppers or dried red hot chili pepper (optional)
salt and pepper

Steps:

  • Once you have cleaned thesquid, cut them into rings or pieces and set aside.
  • n a fairly large skillet, heat the oil with two peeled garlic cloves. After about two minutes, add the thinly chopped onion. Sauté over low heat until the onion is soft and translucent.
  • Add the squid. Cook along with the onion and garlic to flavor them, for a few minutes, stirring occasionally. If you're using fresh peas like we did, add them now. If you're using frozen or canned peas, however, add them 10 minutes before the end of cooking time. Now add the white wine, stir and let it evaporate. Finally, remove the garlic cloves and add the hot chilli pepper (optional).
  • Add the tomato passata and mix all well. Add a little fine salt to taste and a little freshly ground black pepper. Stir and lower the heat. Cover with a lid and simmer for about 30 minutes until the squid is tender.
  • After about 30 minutes, the squid with peas are ready. Taste and season with salt if necessary. Let them rest for a few minutes before serving.

Nutrition Facts : ServingSize 100 g, Calories 169 cal

WINE-BRAISED CALAMARI WITH VEGETABLES



Wine-Braised Calamari With Vegetables image

With the right treatment, squid (a.k.a. calamari) can make a satisfying, almost meaty stew. Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes. And paired with carrots, turnips and peas, it produces a rich and flavorful winter braise.

Provided by David Tanis

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
1 large onion, peeled, halved and sliced into 1/4-inch-thick half-moons
2 cloves garlic, minced
1 sprig fresh thyme
1 sprig fresh sage
Pinch crushed red pepper flakes
Pinch saffron threads (optional)
1 1/2 pounds cleaned squid, tentacles left whole and bodies cut into 1-inch slices (small squid may be left whole)
Salt and pepper
1 cup white wine
2 cups hot chicken broth
4 to 6 carrots (about 1/2 pound), peeled and cut in bite-size chunks
2 medium or 3 small turnips, peeled and cut in wedges
2 small or 1 large leeks, white and pale green parts only, finely diced
1 cup green peas (frozen are fine)
2 tablespoons finely chopped parsley
1 tablespoon finely snipped chives

Steps:

  • In a heavy soup pot or Dutch oven, warm olive oil over medium-high heat until it shimmers. Add onion and cook, stirring, until softened and lightly browned, 8 to 10 minutes.
  • Add garlic, thyme, sage, red pepper and saffron (if using), then cook 1 minute more. Raise heat to high. Add squid and season generously with salt and pepper, stirring well to coat. Cook, stirring, 3 to 4 minutes, then add wine and boil for 1 minute.
  • Add broth and bring to a boil, then reduce to a simmer. Simmer 20 minutes, tasting the broth occasionally and adjusting the seasonings with salt and pepper.
  • Add carrots and turnips, and simmer for 8 to 10 minutes more, until tender.
  • Add leeks and peas and cook 5 minutes more.
  • Serve in wide soup bowls. Garnish with chopped parsley and chives.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 902 milligrams, Sugar 8 grams

SQUID WITH PEAS



Squid With Peas image

There are 2 ways to cook squid long and slow or quickly, either way it will turn out tender. This recipe needs fresh squid as it is cooked quickly. Serve this with rice or Italian bread. To get 800g of cleaned squid you will need about 1.2kg of squid as you lose some weight in gutting and cleaning the squid.

Provided by Coasty

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

800 g squid, cleaned
3 garlic cloves, peeled, minced
4 tablespoons extra virgin olive oil
350 ml white wine
400 g peas
1 tablespoon tomato paste
200 ml water
1/4 cup parsley, finely chopped
salt, pepper

Steps:

  • Saute the garlic in the olive oil for abou 2-5 mins, don't allow to brown too much or it will be bitter. Add the salt, pepper and wine.
  • When the wine has evaporated, pour in the tomato paste and water along. Cook for 10 minutes, then add the squid and peas and cook 8-10 minutes.
  • Don't over cook or the squid will be tough.
  • Garnish with the finely chopped fresh parsley just before serving.

SQUID WITH TOMATO AND GREEN PEAS



Squid with Tomato and Green Peas image

Make and share this Squid with Tomato and Green Peas recipe from Food.com.

Provided by ngibsonn

Categories     Squid

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

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

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.

LEEK AND PEA RISOTTO WITH GRILLED CALAMARI



Leek and Pea Risotto with Grilled Calamari image

Provided by Kay Chun

Categories     Quick & Easy     Father's Day     Dinner     Squid     Leek     Pea     Grill/Barbecue     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

6 cups chicken stock such as leftover-roast-chicken stock
5 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
1 scallion, thinly sliced
2 medium leeks (white and pale green parts only), thinly sliced and washed
1 1/4 cups Arborio rice
1/4 cup dry white wine
1/2 cup frozen peas
2 tablespoons unsalted butter
1/3 cup grated Parmigiano-Reggiano
1 pound cleaned small squid, patted dry
Equipment: a large (2-burner) grill pan

Steps:

  • Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.
  • Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette.
  • Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.
  • Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute.
  • Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat.
  • When last cup of stock has been added to risotto, heat grill pan over high heat until hot. 3When risotto is done, season squid with 1/8 teaspoon salt and oil grill pan. Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total. Toss with enough lemon vinaigrette to coat.
  • Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette.

SQUID, SAMPHIRE & PEA SALAD



Squid, samphire & pea salad image

A seafood salad using dressed calamari rings and samphire, a green coastal plant that tastes of the ocean

Provided by Jeremy Lee

Categories     Dinner, Starter

Time 20m

Number Of Ingredients 9

400g fresh pea , podded
1 shallot , finely chopped
juice 1 lemon , plus wedges to serve
3 tbsp olive oil
4 medium squid , cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
50g butter , softened
100g samphire
85g bag watercress
1 tsp chopped flat-leaf parsley

Steps:

  • Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
  • Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
  • Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
  • Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.

Nutrition Facts : Calories 243 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Prep the Squid Properly: Clean and remove the innards of the squid, ensuring the ink sac is removed carefully. Score the squid lightly to help it cook evenly.
  • Tenderize the Squid: Marinating the squid in a mixture of lemon juice, garlic, and olive oil helps tenderize it. You can also use a mallet to gently pound the squid before cooking.
  • Quick Cooking: Squid cooks quickly, so avoid overcooking to prevent it from becoming tough. Cook the squid over high heat for a short time, or until it turns opaque and slightly browned.
  • Use Fresh Ingredients: Fresh squid, peas, and other vegetables enhance the flavor of the dish. Look for vibrant green peas and firm, tender squid.
  • Add Some Spice: Feel free to adjust the level of spiciness by adding more or less chili flakes or red pepper flakes.

Conclusion:

This flavorful and colorful Squid with Peas dish is an excellent appetizer or main course. The combination of tender squid, sweet peas, aromatic garlic, and a touch of spice creates a harmonious and satisfying meal. Experiment with different cooking techniques and spice levels to find your perfect balance of flavors. Enjoy this delicious and versatile dish as a delightful addition to your culinary repertoire!

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