Calamari E Piselli (sauteed Squid And Peas)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | lb | Squid, up TO 4 |
| 1/4 | c | Olive oil |
| 1 | Garlic clove, crushed | |
| 1 | Onion, diced | |
| 2 | c | Tomatoes, chopped |
| 1 | Bay leaf | |
| 1 | t | Basil |
| Salt & pepper to taste | ||
| 1 | 10-ounce frozen peas or 1 | |
| pound fresh peas cooked |
INSTRUCTIONS
http://www.foodtv.com/midatl/reclist.htm 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 Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3195
Calories From Fat: 1394
Total Fat: 157.7g
Cholesterol: 3538.1mg
Sodium: 5162.7mg
Potassium: 5285.8mg
Carbohydrates: 172.2g
Fiber: 19.4g
Sugar: 28.6g
Protein: 264g