Calamari with peas
Instructions
Finely chop the onion with the garlic and parsley, then saute the chopped in a pan, preferably earthenware, with oil.
After 5 minutes, sprayed with the wine and let evaporate.
Clean the squid, separating heads from pockets and depriving them of intestine, eyes and beak.
Cut the larger bags to strips then wash them well and add them to the mixture along with the peas.
Add the tomato.
Add salt and pepper, then cover and cook at low heat for about 30 minutes, stirring often because nothing attacks.
Ingredients and dosing for 4 persons
- 500 g of fresh squid
- 300 g of shelled peas
- 200 g of tomato pulp
- 1/2 cup of dry white wine
- == 1 small onion
- 1 clove of garlic
- 1 sprig of parsley
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper