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Calamari E Piselli (Sauteed Squid and Peas)

3 lb Squid; (up TO 4)
1/4 c Olive oil
1 Garlic clove; crushed
1 sm Onion; diced
2 c Tomatoes; chopped
1 Bay leaf
1 ts Basil
Salt & pepper to taste
1 pk (10-ounce) frozen peas or 1 pound fresh peas; cooked


How to clean squid: Hold the sac with one hand and gently pull out the tentacles with the other. The insides of the sac should come away with the tentacles. Cut the tentacles above the eyes, remove the small bony beak, reserve the tentacles and discard everything else. Remove the quill like bone from the sac and thoroughly wash the sac, inside and out, removing anything left inside. Peel the skin off the sac under running cold water. Rinse the sac and tentacles thoroughly, then dry and refrigerate until ready to cook.

Cut the prepared squid into 1 inch pieces, leaving the tentacles whole.

In a large saucepan, heat the oil. Saute the garlic and onion in the oil until soft and translucent. Add the tomatoes, bay leaf, basil, salt & pepper.

Add the squid and simmer for 45 minutes.

Add the peas and cook for another 10 minutes, stirring frequently.

Serve as a sauce over pasta or in soup bowls with crusty bread for dipping.

Serves 4-6


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