I first came across this recipe back in the 90's watching some cooking show on TV (can't recall which one). I wrote the ingredients down in my cooking "notebook" and cooked it twice back in the day, using whole squid, cleaned and cut into rings. It was delicious. I forgot about it until 30 years later, when I came across my scribbles in this notebook that had been archived in my large stash of loose-leaf recipes. I had originally titled this recipe "Seppie coi Piselli" but there was a typo: "coi" should have been "con." Seppie con Piselli is a classic Italian Mediterranean dish, with some versions including tomato. It's considered a "secondi" aka (meat or fish) main dish in Italian cuisine. I like to add a little knob of butter in my version to give the sauce a little bit of viscosity.
3 lbs. squid, whole (cleaned with skin removed) or steaks, sliced into rings or strips
4 tbsp. olive oil
5 cloves garlic, smashed
1/4 tsp. red pepper flakes
1 cup dry white wine
3 tbsp. Italian parsley leaves, chopped
1 tsp. kosher salt
2 cups peas
1 tbsp. butter
1. Clean the squid; if using whole squid, cut the tentacles just under the eyes and remove beak; remove the skin and innards. Cut the squid into rings. If using calamari steaks, cut into strips. Make sure to blot the squid dry with paper towels before cooking.
2. Add the olive oil to a saute pan over high heat. When the oil is shimmering, add the smashed garlic cloves; stir for several seconds to season the oil, then add the red pepper flakes.
3. Add the squid rings/strips and saute briefly until they just start to turn opaque. Season with salt and add the dry wine and chopped parsley. Simmer for 3-5 minutes or until the sauce has reduced.
4. Add the peas and cook for 10-15 seconds; add the butter and stir for a few seconds until the sauce has thickened. Turn off the heat and plate onto serving dishes. Garnish with additional chopped parsley.
Calamari (squid) steaks. These were previously frozen. Make sure to pat dry with paper towels before cooking.
Slice the calamari into strips.
Sliced calamari steaks, white wine, parsley, garlic cloves, crushed red pepper.
Heat the olive oil over high heat. Add the garlic cloves, saute briefly, then add crushed red pepper; stir-fry for 10-15 seconds or until the garlic is fragrant.
Add the calamari slices; toss and stir briefly.
Add white wine, chopped parsley, and salt. Cook for 3-5 minutes or until the sauce has reduced.
Add peas and stir in the butter. Cook another 20-30 seconds or until the peas are tender and sauce has slightly thickened.
Plate and serve. Garnish with extra chopped parsley.
No comments:
Post a Comment