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Squid with tomato and peas

  • 0:15 Prep
  • 0:50 Cook
  • 4 Servings


  • 1kg small squid, cleaned (ask your fishmonger to do this, or see Notes)
  • 1/4 cup (60ml) olive oil
  • 1 onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) dry white wine
  • 400g can crushed tomatoes or 400ml tomato passata (sieved tomatoes: see Notes)
  • 1/2 cup (125ml) Massel chicken style liquid stock, or water
  • 1/2 teaspoon mild paprika
  • 12/3 cups (200g) frozen peas
  • 1 tablespoon finely chopped flat-leaf parsley


  • 1
    Cut squid hoods into thick rings, and each cluster of tentacles in two lengthways.
  • 2
    Heat the olive oil in a heavy, wide-based casserole or saucepan over medium-high heat. Add the onion and cook gently, stirring, for 10 minutes or until soft.
  • 3
    Add the garlic and stir for 30 seconds, then add the squid and cook for 3 minutes or until the squid is lightly coloured, turning occasionally.
  • 4
    Add the wine, let it bubble for 1-2 minutes, then add the tomatoes, stock or water and paprika. Season with sea salt and pepper.
  • 5
    Simmer very gently over low heat for 25-30 minutes until the squid is tender and the sauce has reduced.
  • 6
    Add the peas to the squid and simmer for a further 3 minutes or until peas are tender. Sprinkle with parsley and serve.

Source: taste.com.au


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