Totani in Umido con PiselliSquid Stewed with Peas

Clean the squid

• 1 Remove the innards and quills from 700 g squid, rinse under running water and pat dry.
• 2 Cut the bodies into rings 1.5 cm wide and the tentacles into manageable pieces.
• 3 Scrape away any hard parts of the suckers with a knife.

Prepare the aromatics and tomatoes

• 1 Finely chop 1 onion.
• 2 Thinly slice 1 garlic clove.
• 3 Finely chop 15 g flat-leaf parsley.
• 4 Roughly crush 300 g canned whole tomatoes by hand.

Add the onion to the garlic oil

• 1 Put 45 ml extra virgin olive oil and the garlic in a heavy pot and warm over low heat for 2 minutes.
• 2 When the garlic is lightly colored and fragrant, add the onion.

Sauté the onion and add the squid

• 1 Sauté the onion over medium heat for 7–8 minutes.
• 2 When translucent, its moisture has evaporated and it smells sweet, add the squid.

Sauté the squid and reduce the wine

• 1 Sauté the squid over medium-high heat for 2 minutes, then add 120 ml dry white wine when the surface turns white.
• 2 Reduce for 3 minutes until the smell of alcohol disappears and the liquid is reduced by about half.

Simmer the squid in tomato sauce

• 1 Add the crushed tomatoes, salt and black pepper, cover with the lid slightly ajar and simmer over low heat for 25 minutes.
• 2 Cook until a skewer enters the squid easily and the sauce is lightly thickened.

Add the peas and finish

• 1 Add 180 g peas and simmer uncovered for 8 minutes.
• 2 Scatter with the flat-leaf parsley.