Seppie coi piselli alla romana (Roman-Style Braised Squid and Peas)

Name: Seppie coi piselli alla romana (Roman-Style Braised Squid and Peas)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 serving
Ingredients: 500 g 1 lb squid, cleaned and cut up; 1 small onion; 200 g 1/2 lb canned tomatoes, crushed or passed through a food mill; 300-500 g 1 lb peas, frozen or fresh; white wine; salt and pepper; olive oil

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Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Course
Main Course

Seppie coi piselli alla romana (Roman-Style Braised Squid and Peas)

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

500 g 1 lb squid, cleaned and cut up
1 small onion finely chopped
200 g 1/2 lb canned tomatoes, crushed or passed through a food mill
300-500 g 1 lb peas, frozen or fresh
white wine
salt and pepper
olive oil

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Instructions

Sauté the chopped onion in olive oil until soft and translucent. Then add 500g (1 lb.) of cleaned and cut up squid (see Notes below). Allow the squid pieces to sauté along with the onion to absorb the flavors for a few minutes. (The squid will probably shed quite a bit of water, but that's perfectly normal. No need to try to boil if off.)
Add a splash of white wine, allow it to evaporate and then add the tomatoes. Mix everything well, lower the heat. Cover and simmer for 45 minutes to an hour, or until the squid is quite tender. (Add water if the sauce becomes too dense.)
Then add the peas (or more or less if you want—there is no real 'right' amount) and continue simmering until the peas are just cooked, about 5 minutes for frozen, 15-20 for fresh.
Adjust for seasoning and serve immediately.