Peas with Squid and Tomatoes

by Robert Booz

Squid stewed with canned tomatoes and peas is an Italian classic. I like to cut out the stewing and use fresh tomatoes to brighten up the dish.


  • 1 pound calamari, cleaned, bodies cut into 1/4
  • 5 cloves of garlic, minced
  • 1 small yellow onion, minced
  • 4 cups of diced fresh tomatoes, preferably plum tomatoes
  • 1/2 cup dry white wine
  • 2 cups fresh, shelled peas
  • 3 tablespoons chopped flat-leaf parsley
  • Olive oil
  • Salt
  • Black Pepper
  • Lemon wedges (optional)
Peas with Squid and Tomatoes

Elizabeth Cecil

Spread the squid out and use a towel to get it as dry as possible. Get a large heavy bottomed pan incredibly hot. Pour about 2 tablespoons of olive oil into the pan and spread it around, then drop in the squid, let it sear for about 45 seconds, and then begin to toss it around the pan for another 45 seconds or so. Remove the squid from the pan and reserve.
Reduce the heat to medium-high and add 2 more tablespoons of oil. Add the onion and garlic along with a good measure of salt and sauté for about 2 minutes before stirring in the tomatoes, wine and peas. Let this come to a boil and continue to cook while stirring for an additional 10-15 minutes, or until the sauce thickens. Taste and adjust the seasoning. Remove from the heat and toss in the squid and add salt and black pepper to taste. Serve with parsley to garnish and lemon wedges, if you wish.

Yield: 4 to 6 servings