Squid, Pea and Potato Stew

Calamari con patate e piselli

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Ingredients - Serves 4

600g squid, cleaned and cut into strips (ask your fishmonger to do this)

350g frozen or fresh peas

250ml tomato passata

2 medium potatoes, diced

4-5 fresh mint leaves

6 tablespoons of extra virgin olive oil

12 cherry tomatoes, halved

1 glass of dry white wine

2 cloves of garlic, peeled

2 shallots, finely sliced

1/4 teaspoon of chilli flakes

100ml simmering water

Salt and pepper to taste

 

Method:

  • Sweat the shallots gently in the oil until they become translucent.
  • Add the garlic, chilli and stir, then add the squid and pour in the wine.
  • Increase the heat momentarily to cook off the alcohol, then return to a low heat.
  • Pour in the tomato passata and simmering water, add pepper and salt to taste, cover and cook for 15 minutes.
  • Now add the potatoes, mint and peas (if using frozen peas boil them for five minutes and drain before adding) and cook for an additional 10 minutes.
  • Serve with thick slices of bruschetta drizzled with extra virgin olive oil.

 Suggestion: Serve warm rather than hot, drizzled with extra virgin olive oil from Pugli.

 

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Dunne & Crescenzi,