Best 6 Squid With Peas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful flavors of the sea and garden with this culinary journey exploring the best squid with peas recipes. As versatile as squid is bountiful, its tender texture pairs perfectly with the vibrant sweetness of peas, offering a symphony of tastes that will tantalize your palate. From traditional Mediterranean dishes to modern Asian fusion creations, these recipes will guide you through a culinary adventure that celebrates the harmonious union of seafood and vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

BRAISED SQUID AND PEAS



Braised squid and peas image

Tip: To clean calamari, gently grasp the head and pull, twisting it out of the body. Pull out the inner quill. Cut off the tentacles from just above the eyes and squeeze and discard the small sphere that pops out. Discard all but body and tentacles. Peel the skin from the tubes, rinse well, getting right into the pointy end, and pat dry.

Provided by Jill Dupleix

Categories     Lunch

Time 1h30m

Yield SERVES

Number Of Ingredients 12

1 onion
3 tbsp olive oil
2 garlic cloves, sliced
1kg medium squid, cleaned
125ml dry white wine
400g canned tomatoes with juices, or tomato passata
1 tbsp tomato paste
150ml water or stock
1/2 tsp paprika
pinch of sugar
sea salt and pepper
200g green peas, fresh or frozen

Steps:

  • Halve the onion and finely slice. Heat the olive oil in a heavy-based pan, add the onion and garlic and cook gently for 10 minutes. Cut the squid bodies into 2cm-thick strips and each cluster of tentacles in two. Add the squid and fry for 3 minutes until it is lightly coloured, turning occasionally. Add the white wine and let it bubble for a minute or two. Add the tomatoes, tomato paste, water, paprika, sugar, salt and pepper and simmer very gently for 30 minutes. Add the peas and simmer uncovered for 10 minutes or until the sauce is thick, rich and juicy.

PASTA WITH PEA GREENS AND SQUID



Pasta With Pea Greens And Squid image

Watercress can be substituted for the young pea greens or the Oriental specialty can be mail-ordered through Gino Roselli at Balducci's in New York City, (212) 673-2600.

Provided by Molly O'Neill

Categories     dinner, pastas, project, main course

Time 20m

Yield Four servings

Number Of Ingredients 10

1 pound farfalle pasta
2 tablespoons olive oil
4 cloves garlic, peeled and coarsely chopped
1/4 teaspoon minced dried chili pepper
1 1/2 pounds small squid, cleaned, sacs cut into 1/4-inch thick circles, tentacles reserved
1 pound fresh pea greens, rinsed well (or 1 pound watercress, rinsed and trimmed)
1 teaspoon grated lemon rind
1 teaspoon grated lime rind
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • Boil the pasta in a large pot of salted water until tender and drain well.
  • In a large skillet, warm the olive oil. Add the garlic and cook until it begins to turn golden, about 1 minute. Add the chili pepper and raise the flame to high. Add the squid and toss for approximately 1 minute. Add the pea greens or watercress and toss for 30 seconds. Remove from heat.
  • Toss the squid mixture with the pasta.
  • Add the lemon and lime rinds and toss well.
  • Season with salt and pepper to taste and serve.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 8 grams, Carbohydrate 93 grams, Fat 11 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 420 milligrams, Sugar 3 grams

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

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.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and utensils ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Choose the right squid: Look for squid that is firm and has a slightly translucent appearance. Avoid squid that is slimy or has a strong fishy smell.
  • Clean the squid properly: Remove the head, tentacles, and ink sac from the squid. Then, score the body of the squid and remove the clear membrane. Rinse the squid thoroughly under cold water.
  • Cook the squid quickly: Squid is a delicate seafood that can easily become tough if overcooked. Cook the squid for no more than 2-3 minutes per side.
  • Add flavor to the squid: There are many ways to add flavor to squid. You can marinate it in a mixture of olive oil, garlic, and herbs, or you can sauté it with vegetables and a flavorful sauce.

Conclusion:

Squid is a versatile and delicious seafood that can be cooked in a variety of ways. With its mild flavor and delicate texture, squid is a great choice for salads, stir-fries, and pasta dishes. By following these tips, you can easily prepare squid that is tender, flavorful, and sure to impress your friends and family.

Related Topics